Macadamia 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 a splash of apple cider vinegar give the whole thing that classic sweet-tangy balance you want spooned over roasted meats, a cheese board, or even a simple grain bowl. Fresh rosemary and thyme stirred in at the end keep the flavor bright and herby rather than heavy. Every ingredient here is straightforward pantry and produce-aisle stuff — no specialty items, no hidden nut-based thickeners, just clean, whole-food cooking you can feel good about. The slow simmer does most of the work, reducing everything down into a glossy, jammy glaze that clings beautifully to each piece of apple. It thickens even more as it cools, so don't be tempted to rush it off the stovetop. Make a batch on the weekend and you'll find yourself reaching 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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