Ginger & Pear Chutney

Ginger & Pear Chutney

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From: EatingWell Magazine, November/December 2014

This double-ginger-infused fresh pear chutney recipe pairs well with turkey, chicken or fish. Serve this spiced fruit relish instead of cranberry sauce, or top a sandwich or burger with it.

Ingredients 14 servings

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Original recipe yields 14 servings
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  • 3 pounds Bosc pears (about 6), cut into ½-inch pieces
  • ½ cup water
  • ⅓ cup rice vinegar
  • 3 tablespoons finely chopped crystallized ginger
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon finely chopped fresh ginger
  • 2 star anise
  • Pinch of salt


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  1. Combine pears, water, rice vinegar, crystallized ginger, brown sugar, fresh ginger, star anise and salt in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the pears are starting to break down and the mixture has thickened, 35 to 40 minutes.
  2. Let cool to room temperature. (Discard star anise before serving.)
  • Make Ahead Tip: Cover and refrigerate for up to 1 week; bring to room temperature before serving.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 76 calories; 0 g fat(0 g sat); 3 g fiber; 20 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 12 g sugars; 4 g added sugars; 113 IU vitamin A; 4 mg vitamin C; 17 mg calcium; 0 mg iron; 14 mg sodium; 105 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit

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