Chicken 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 fancy. Turmeric and ginger give it a golden, aromatic depth, while cinnamon and a hint of red pepper flakes add just enough complexity to keep things interesting. The apples slowly break down into a thick, jammy glaze that clings to every bite — sweet from maple syrup, bright from apple cider vinegar, and finished with fragrant rosemary and thyme stirred in off the heat. Every single ingredient here is plant-based and straightforward, so there's no need to scrutinize labels or worry about hidden animal-derived additions sneaking in. This chutney is endlessly versatile — spoon it over roasted vegetables, swirl it into grain bowls, spread it on crusty bread with a sharp cheese, or serve it alongside a holiday spread as a showstopping condiment. It also keeps beautifully, meaning you can make a batch ahead and reach for it all week long.
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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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