Turkey Free Pear & Ginger Chutney
Warm, jammy, and fragrant with fresh ginger and Ceylon cinnamon, this pear chutney is the kind of condiment that makes everything on the table taste more intentional. Ripe pears break down into a thick, spoonable preserve balanced by the gentle heat of cardamom and the brightness of apple cider vinegar — it's sweet, tangy, and deeply aromatic all at once. A finishing touch of fresh thyme adds an herby, savory note that keeps it from tipping into dessert territory. The whole thing comes together in a single saucepan with no complicated technique, just a good simmer and a little patience. For anyone navigating a holiday table without poultry, this chutney is a brilliant way to bring bold, festive flavor to roasted vegetables, cheese boards, grain dishes, or even a simple slice of crusty bread. Store it in a glass jar in the fridge and you've got a versatile, crowd-pleasing condiment ready to go for days.
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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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