Shellfish 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, apple cider vinegar, and maple syrup until the mixture thickens into a glossy, jammy spread with real depth of flavor. Ceylon cinnamon and cardamom add a gentle, floral heat that keeps things sophisticated without overwhelming the fruit. A finishing touch of fresh thyme (if you're feeling it) lifts the whole thing with a subtle herby note. Every single ingredient here is naturally free from shellfish and ocean-derived additives — no label-scanning required, no hidden seafood extracts lurking in a store-bought version. It comes together in one saucepan and keeps in the fridge for up to four days, making it an easy make-ahead addition to cheese boards, roasted meats, or even a simple sandwich. Once you've made your own chutney from scratch, it's genuinely hard to go back to the jarred stuff.
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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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