Why You’ll Love 30-Minute Pear and Ginger Chutney Recipe
I love this recipe because it comes together fast and fills the kitchen with the most comforting aroma. I like how it balances sweetness and spice without being overpowering, and I enjoy how it pairs beautifully with cheeses, breads, or savory dishes. It feels homemade and special without requiring much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 ripe pears, peeled and diced 1 tbsp fresh ginger, grated 1 small onion, finely chopped 1/2 cup brown sugar 1/4 cup apple cider vinegar 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp salt
Directions
I start by combining the diced pears, grated ginger, chopped onion, brown sugar, apple cider vinegar, cinnamon, cloves, and salt in a medium saucepan. I place the pan over medium heat and stir everything together until well mixed.
I let the mixture cook, stirring occasionally, for about 20 minutes. As it cooks, the pears soften and the liquid thickens into a glossy, chutney-like consistency. Once it reaches a texture I like, I remove it from the heat and let it cool slightly before serving.
Servings and Timing
This recipe yields about 2 cups of chutney. Prep time takes around 10 minutes, cook time is about 20 minutes, and total time comes to roughly 30 minutes.
Variations
I sometimes add a pinch of chili flakes when I want extra heat. When I’m in the mood for more warmth, I increase the ginger slightly or add a pinch of nutmeg. I also like swapping pears for apples when that’s what I have on hand.
Storage/Reheating
I store this chutney in an airtight container in the refrigerator for up to 2 weeks. I usually serve it cold or at room temperature, but I gently warm it on the stovetop if I want to serve it alongside hot dishes.
FAQs
What type of pears work best?
I like using ripe but firm pears so they soften without turning mushy.
Can I make this chutney ahead of time?
I often make it a few days ahead since the flavors deepen as it sits.
Is this chutney very spicy?
I find it mildly spiced, with warmth rather than heat.
Can I reduce the sugar?
I can reduce it slightly, but I like how it balances the vinegar and spices.
What dishes pair well with this chutney?
I enjoy it with cheese boards, roasted vegetables, breads, and savory brunch dishes.
Can I freeze this chutney?
I freeze it in small containers for up to 3 months and thaw it in the fridge.
Does the onion flavor mellow out?
Yes, the onion softens and blends into the background as it cooks.
Can I use ground ginger instead of fresh?
I prefer fresh ginger, but ground ginger works in a pinch.
How thick should the chutney be?
I cook it until it’s thick and spoonable, similar to a loose jam.
Can I double the recipe?
I double it easily using a larger saucepan and slightly longer cook time.
Conclusion
This pear and ginger chutney is one of my favorite quick homemade condiments because it’s flavorful, versatile, and easy to prepare. I love how the sweet pears, warm spices, and gentle acidity come together into something that feels perfect for brunch, entertaining, or simply elevating everyday meals.
