High Fructose Corn Syrup Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and a hit of fresh herbs come together in a chutney that feels both rustic and a little sophisticated. The sweetness here comes entirely from maple syrup, making it a genuinely clean alternative to store-bought chutneys and preserves that almost always sneak in corn syrup somewhere in the ingredient list. Turmeric and fresh ginger give the base a golden, aromatic depth, while cinnamon and optional red pepper flakes keep things interesting from the first spoonful to the last. As the apples simmer down with apple cider vinegar and those warm spices, they collapse into a thick, jammy glaze that clings beautifully to everything it touches. Stirring in fresh rosemary and thyme right at the end keeps the herb flavor bright rather than muted, which makes a real difference. Spoon it over roasted meats, spread it on a cheese board, or tuck it alongside grain dishes — it's the kind of condiment that quietly steals the show.
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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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