Soy Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and fresh herbs come together in a chutney that smells absolutely incredible while it simmers on the stove. Turmeric and ginger give it a golden, earthy depth, while cinnamon and apple cider vinegar keep things bright and balanced — the kind of condiment that makes everything it touches taste more interesting. Fresh rosemary and thyme are stirred in right at the end, so their fragrance stays vivid rather than cooking away into the background. Every ingredient here is naturally plant-based and whole, which means there's no need to scan labels for hidden additives or fermented soy-based sauces that sneak into so many store-bought chutneys. The result is a thick, jammy glaze that clings to the apples beautifully and works just as well alongside roasted meats as it does spread over a sharp cheese board. It thickens even further as it cools, so a little patience goes a long way before you dig in.
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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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