Turmeric Free Pear & Ginger Chutney
Warm, jammy, and fragrant with fresh ginger and Ceylon cinnamon, this pear chutney is the kind of condiment that quietly steals the show on any cheese board or roasted meat platter. The combination of ripe pears, apple cider vinegar, and maple syrup creates a beautifully balanced sweet-tart depth that feels far more complex than the short ingredient list suggests. Many store-bought chutneys and spice blends sneak in golden-hued spices that can be hard to spot on a label, so making your own from scratch puts you completely in control of every ingredient. The spice blend here — cardamom and cinnamon — delivers genuine warmth and aromatic complexity without anything you need to avoid. Simmering everything low and slow in a single saucepan lets the pears break down into a thick, glossy preserve that mounds beautifully on a spoon. A finishing touch of fresh thyme adds a subtle herbal note that makes the whole thing feel a little more special. It keeps in the fridge for up to four days, though it rarely lasts that long.
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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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