Brazil Nut Free Berry & Ginger Chutney
This vibrant, jewel-toned chutney is the kind of condiment that makes everything it touches taste more interesting — think roasted chicken, a cheese board, or even a simple grain bowl that needs a little lift. Mixed berries and diced apple cook down into a deeply jammy base, while fresh ginger, Ceylon cinnamon, and turmeric layer in warmth and a subtle earthiness that keeps it from tasting like jam. A splash of apple cider vinegar and a drizzle of honey balance the whole thing out, so you get that classic sweet-tart chutney tension in every spoonful. The recipe is entirely fruit, aromatics, and pantry spices — no nuts of any kind make an appearance, which means it's a genuinely safe choice for anyone navigating tree nut concerns without having to second-guess a single ingredient. Store-bought chutneys can be a minefield of shared-facility warnings and unexpected add-ins, so making your own from scratch is a real win. The optional orange zest stirred in at the end adds a bright citrus note that ties everything together beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 3 cups mixed berries (fresh or frozen — blueberries, raspberries, blackberries, or a combination)
- 1 medium apple, peeled, cored, and finely diced
- ½ cup red onion, finely diced
- 3 tbsp apple cider vinegar
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp orange zest (optional)
Instructions
- 1
Combine the berries, diced apple, red onion, apple cider vinegar, honey, grated ginger, Ceylon cinnamon, turmeric, and sea 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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