Legume 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 bloom in olive oil with cinnamon and black pepper before the apples go in, building a deeply aromatic base that carries through every bite. Maple syrup and apple cider vinegar create that classic sweet-sour balance, while the long, slow simmer coaxes the apples into a thick, jammy glaze that clings beautifully to whatever you spoon it onto. A finishing stir of fresh rosemary and thyme lifts the whole thing with a herby brightness that keeps it from feeling heavy or one-note. Chutneys can be surprisingly tricky to navigate when you're avoiding legumes, since many store-bought versions sneak in unexpected additives or are processed alongside soy — making a homemade batch like this a genuinely smart move. It's wonderful alongside roasted meats, stirred into grain bowls, or simply spread over a thick slice of crusty bread.
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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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