Oral Allergy Syndrome Friendly Berry & Ginger Chutney
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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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- ½ cup red onion, finely diced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red onion, tap it and change its rating to Red.
- 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)
Can be omittedorange zest
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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