Yeast 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 simmer down with fresh ginger, Ceylon cinnamon, and cardamom into a thick, glossy preserve that's genuinely hard to stop eating straight from the jar. Apple cider vinegar and pure maple syrup do the heavy lifting here — bringing that classic sweet-tart chutney balance without relying on any fermented or yeast-derived ingredients, which can be a real sticking point with store-bought versions. The whole thing comes together in a single saucepan with no special equipment, just a good stir every few minutes while it bubbles away. A finishing touch of fresh thyme adds an herby depth that makes it feel a little more grown-up. Spoon it over roasted meats, spread it on a cheese board, or tuck it alongside grain dishes — it's versatile enough to earn permanent fridge-door status. Let it cool and it thickens beautifully, so what you get is a proper, spoonable chutney with real body and complexity.
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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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