Coconut 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. The turmeric and ginger build a deeply aromatic base, while cinnamon and optional red pepper flakes add just enough complexity to keep things interesting. Apple cider vinegar and maple syrup strike that perfect sweet-tangy balance, and as the apples cook down into a thick, jammy glaze, the whole kitchen starts to smell incredible. Stirring in fresh rosemary and thyme at the end keeps the herb flavor bright and vibrant rather than muddy. Every single ingredient here is straightforwardly plant-based and free from coconut in any form — no coconut oil, coconut sugar, or coconut-derived thickeners hiding anywhere in the list. It pairs beautifully with roasted meats, a cheese board, or even spooned over oatmeal for a savory-sweet breakfast situation. Make a batch, let it cool, and watch it disappear faster than you expected.
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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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