Rice Free Pear & Ginger Chutney
Sweet, warmly spiced, and deeply savory all at once, this pear and ginger chutney is the kind of condiment that makes everything it touches taste more interesting. Ripe pears are simmered down with fresh ginger, apple cider vinegar, and maple syrup until thick and glossy, with Ceylon cinnamon and cardamom rounding out every bite. The result is a chutney that works beautifully alongside roasted meats, sharp cheeses, or a simple grain bowl — no rice required and no fillers hiding in the mix. Every single ingredient here is straightforward and naturally grain-free, so there's no need to scrutinize labels or worry about unexpected starches sneaking in. A finishing touch of fresh thyme adds an herby lift that keeps the sweetness from going one-note. It comes together in a single saucepan and stores in the fridge for easy use throughout the week, making it one of those small-batch recipes that quietly earns a permanent spot in your rotation.
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Learn more →Ingredients
8 servings
- 4 medium ripe pears (about 2 lb), peeled, cored, and cut into ½-inch dice
- 1 small yellow onion (about ¾ cup), finely diced
- 2 tbsp fresh ginger, peeled and finely grated
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- ¼ cup water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the diced pears, onion, fresh ginger, apple cider vinegar, maple syrup, water, Ceylon cinnamon, cardamom, and salt in a medium saucepan. Stir to combine.
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low.
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