Brazil Nut Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and fresh herbs come together in this deeply aromatic chutney that works beautifully alongside roasted meats, a cheese board, or even a simple grain bowl. Golden turmeric and bright ginger set the tone early, blooming in olive oil with cinnamon and black pepper before the apples ever hit the pan. As everything simmers down, the maple syrup and apple cider vinegar create a sticky, jammy glaze that clings to every tender apple cube in the most satisfying way. A finishing stir of fresh rosemary and thyme lifts the whole thing with an herby, almost savory edge that keeps it from tipping into dessert territory. Every single ingredient here is naturally free from tree nuts of any kind — no swaps needed, no label-scanning required. It's the kind of condiment that disappears fast, so you might want to make a double batch while you're at it.
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Learn more →Ingredients
8 servings
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes (optional)
- 4 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- 3 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 2 tbsp water
- ¼ tsp salt
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the ginger, turmeric, cinnamon, black pepper, and red pepper flakes (if using) and stir constantly until fragrant, about 1 minute.
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