Mustard Free Berry & Ginger Chutney
Chutneys and relishes can be surprisingly tricky territory when you're avoiding mustard, since many jarred versions sneak in mustard seed or mustard powder as a preservative or flavor booster. This one skips all of that entirely, building its complex, tangy depth from fresh ginger, apple cider vinegar, honey, and warm spices like Ceylon cinnamon and turmeric instead. The result is a jammy, jewel-toned condiment that tastes far more sophisticated than the short ingredient list suggests. Mixed berries and finely diced apple break down into a thick, glossy sauce with just enough acidity to cut through rich roasted meats or poultry. A little orange zest stirred in at the end brightens everything up and gives it that extra pop you'd expect from a restaurant-quality condiment. It's the kind of thing you'll want to keep a jar of in the fridge at all times — endlessly versatile and completely made from scratch.
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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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