Rice 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 special. Turmeric and ginger give it a golden, aromatic backbone, while cinnamon and a splash of apple cider vinegar balance the sweetness of maple syrup into something genuinely complex. The apples cook down slowly until they're jammy and glazed, and then rosemary and thyme go in right at the end so their fragrance stays bright and fresh. Chutneys like this are naturally free of grains and fillers, so every spoonful is pure fruit, spice, and herb — no hidden starches or thickeners to worry about. It's the kind of condiment that makes a cheese board look intentional, or turns a simple roasted chicken into something worth talking about. Let it cool a little before serving and watch it thicken into the perfect spreadable consistency.
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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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