Tree Nut 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 a splash of apple cider vinegar keep things bright and balanced. Maple syrup brings just enough sweetness to round out the heat from the black pepper and optional red pepper flakes. The apples cook down into a thick, jammy glaze that clings beautifully — the kind of texture that makes you want to spoon it onto everything in sight. Fresh rosemary and thyme stirred in at the end add an herby, almost savory finish that elevates this well beyond a basic condiment. Every ingredient here is straightforward and whole, so there's no need to scan labels for hidden nut-based thickeners or additives — just real, simple pantry staples doing all the work. Serve it alongside roasted meats, spread it over a cheese board, or tuck it into a sandwich for an instant upgrade.
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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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