Red Meat Allergy Friendly Apple Herb Chutney with Garlic and Dill Yogurt
Total time45 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
6 servings
For the chutney
- 2 medium apples (about 12 oz), peeled, cored, and cut into ¼-inch dice
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp black pepper
- ¼ tsp salt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp water
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
For the yogurt swirl
- ½ cup plain whole-milk yogurt
- 1 tsp fresh dill, roughly chopped
- 1 tsp fresh lemon juice
- 1 pinch salt
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute — watch closely, as minced garlic can brown quickly.
- 2
Add the diced apple, turmeric, cinnamon, black pepper, and salt. Stir to coat the apple pieces evenly in the spices.
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