Pistachio 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 sophisticated. Golden turmeric and bright ginger build a fragrant base, while cinnamon and a splash of apple cider vinegar give the whole thing that classic sweet-tangy balance you want slathered on a cheese board or spooned alongside roasted meat. The apples slowly break down into a thick, jammy glaze that clings to every piece — deeply savory from the rosemary and thyme, with just enough heat from the optional red pepper flakes to keep things interesting. Because every ingredient here is a whole, recognizable pantry staple, you never have to second-guess a label or worry about hidden nut additions sneaking in. Maple syrup does the sweetening work naturally, making this feel wholesome without tasting virtuous in a boring way. It's the kind of condiment that disappears fast, so you might want to make a double batch right from the start.
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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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