Cashew Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and fresh herbs come together in a chutney that smells absolutely incredible while it simmers on the stove. Turmeric and ginger give it a golden, earthy depth, while cinnamon and a splash of apple cider vinegar balance the sweetness of maple syrup into something genuinely complex. The apples cook down into a thick, jammy glaze that clings to every piece — rustic and rich without being heavy. Fresh rosemary and thyme stirred in at the end keep the whole thing bright and aromatic rather than one-dimensional. Many store-bought chutneys and spiced condiments are processed on shared lines with tree nuts, so making your own from scratch means you know exactly what went into the jar. Every single ingredient here is straightforwardly plant-based and nut-free, with nothing hidden in the spice blends or sauces. Spoon it over roasted meats, a cheese board, or even a simple grain bowl and watch it disappear fast.
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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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