Lactose Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and fresh herbs come together in a chutney that feels far more special than the sum of its parts. Turmeric and ginger build a golden, aromatic base while cinnamon and a hint of red pepper flakes add just enough complexity to keep every bite interesting. The diced apples slowly break down into a thick, jammy glaze sweetened with maple syrup and brightened by apple cider vinegar — a balance of sweet, tangy, and savory that works beautifully alongside roasted meats, grain bowls, or a simple cheese board. Stirring in fresh rosemary and thyme right at the end keeps those herbal notes vibrant rather than muted. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — this recipe was built this way from the ground up. It's the kind of condiment that disappears fast, so consider doubling the batch while you're at it.
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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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