Celery Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and fresh herbs come together in a chutney that feels both rustic and a little bit special. The turmeric and ginger bloom in olive oil alongside cinnamon and black pepper, building a deeply aromatic base before the apples even hit the pan. From there, maple syrup and apple cider vinegar do their magic, slowly reducing into a thick, jammy glaze that clings to every tender piece of fruit. A finishing stir of fresh rosemary and thyme lifts the whole thing with a bright, herby note that keeps it from feeling too sweet. Every single ingredient here is naturally free of celery and celery derivatives — no hidden seasonings, no store-bought blends to second-guess. Spoon it over roasted meats, swipe it onto a cheese board, or tuck it alongside grain dishes for an instant upgrade. It thickens beautifully as it cools, so it's just as good made ahead as it is straight off the stove.
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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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