Mushroom Free Berry & Ginger Chutney
Bright, tangy, and deeply aromatic, this chutney layers the natural sweetness of mixed berries and diced apple with the warm bite of fresh ginger, Ceylon cinnamon, and turmeric. The result is a jammy, complex condiment that feels far more impressive than the effort it actually takes. A slow simmer on the stovetop coaxes everything into a thick, glossy consistency that clings beautifully to roasted meats, poultry, or even a simple cheese board. Apple cider vinegar and honey do the heavy lifting on balance, and a finishing touch of orange zest lifts the whole thing with a little citrus brightness. For anyone navigating a mushroom-free kitchen, chutneys and condiments can be surprisingly tricky territory — many store-bought versions sneak in unexpected savory additives — but every ingredient here is straightforward and easy to verify. This one is genuinely versatile: serve it warm straight from the pan or let it cool and spoon it from a jar all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!