Low Iodine Berry & Ginger Chutney
Bright, jammy, and layered with warmth, this fruit chutney hits every note — sweet, tart, a little spicy, and deeply aromatic. Mixed berries and diced apple form the fruity backbone, while fresh ginger, Ceylon cinnamon, and turmeric build a complexity that makes it feel far more involved than it actually is. For anyone navigating a low-iodine protocol, condiments and sauces can be a minefield of hidden additives and iodized salt, but every ingredient here is straightforward and easy to verify. The recipe calls for fine sea salt rather than iodized table salt, which is exactly the kind of small but meaningful swap that keeps this firmly in safe territory. Everything simmers down into a thick, spoonable consistency that clings beautifully to roasted meats or poultry. A finishing touch of orange zest lifts the whole thing with a citrusy brightness that makes it feel genuinely special. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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