Capsaicin Free Berry & Ginger Chutney
Chutney lovers who need to avoid capsaicin often find themselves stuck, since most store-bought versions sneak in chili flakes, cayenne, or hot peppers for that signature kick. This recipe builds all the complexity and depth you'd expect from a great chutney without a single pepper in sight. Mixed berries, tart apple, and red onion simmer down into a deeply jammy base, while fresh ginger, Ceylon cinnamon, and turmeric do the heavy lifting on warmth and intrigue. The ginger brings just enough brightness and a gentle heat that's completely capsaicin-free, so you get that lively, layered flavor without any of the burn. A splash of apple cider vinegar and a drizzle of honey keep the sweet-tart balance perfectly in check, and the optional orange zest adds a fragrant little lift at the end. It's gorgeous spooned alongside roasted meats or poultry, and honestly just as good spread on a cheese board or stirred into a grain bowl. Once you see how easily it comes together in a single saucepan, this will become your go-to condiment for everything.
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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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