Mushroom 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 signature sweet-tangy balance you want on a cheese board or alongside roasted meats. Maple syrup brings a gentle, rounded sweetness that plays beautifully against the brightness of fresh rosemary and thyme stirred in at the very end. Because every single ingredient here is a whole, recognizable pantry staple or fresh herb, there's zero guesswork about hidden fungi or fungal-derived additives sneaking into your condiments. The technique is straightforward — soften, bloom the spices, simmer the apples down into a thick, jammy glaze — and the result is something that looks and tastes like it took far more effort than it did. It keeps well and gets even better as the flavors meld, making it a smart make-ahead option for entertaining or weeknight meal prep.
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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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