Peanut 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. Golden turmeric and bright ginger set the tone early, blooming in olive oil alongside cinnamon and black pepper before the apples even hit the pan. Maple syrup and apple cider vinegar create that perfect sweet-tangy balance, while a long, slow simmer coaxes the apples into a thick, jammy glaze that clings to every piece. A finishing stir of fresh rosemary and thyme lifts the whole thing with an herby, almost floral note that store-bought chutneys rarely manage to pull off. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-scanning required — just good, clean cooking. Spoon it over roasted meats, swirl it into a cheese board, or tuck it alongside grain bowls for an instant flavor upgrade. Make a batch on the weekend and it'll quietly improve everything you eat for the next several days.
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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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