Seed Oil Free Pear & Ginger Chutney
Sweet, warmly spiced, and deeply aromatic, this pear and ginger chutney is the kind of condiment that makes everything it touches taste more interesting. Ripe pears simmer down with fresh ginger, Ceylon cinnamon, and cardamom into a thick, glossy preserve that hits every note — fruity, tangy, a little sweet, and gently heat-forward. Apple cider vinegar and pure maple syrup do the heavy lifting for balance, meaning there's no refined sugar and absolutely no industrial oils hiding in the mix. That's actually the quiet win here: most store-bought chutneys and fruit preserves sneak in sunflower or canola oil as a carrier or processing aid, so making your own puts you fully in control. Every ingredient in this recipe is whole and recognizable, which is exactly what you want when you're cooking clean. Spoon it over roasted meats, swirl it into yogurt, pile it onto a cheese board, or use it as a glaze — it's endlessly versatile. A fresh thyme finish adds an herby, savory edge that takes the whole thing from good to genuinely memorable.
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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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