Vegan 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 balance the sweetness of maple syrup with just enough tang to keep things interesting. The apples slowly break down into a thick, jammy glaze that clings to every piece — rustic and rich without any butter, honey, or animal-derived ingredients in sight. Fresh rosemary and thyme stirred in at the end add a bright, herby lift that makes the whole thing taste surprisingly sophisticated. It works beautifully spooned over roasted vegetables, served alongside a grain bowl, or spread onto crusty bread as part of a plant-based cheese board. The fact that every single ingredient is completely plant-based means you can share it confidently at any table without a second thought.
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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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