Walnut Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and fresh herbs come together in a chutney that's bold enough to stand up to a cheese board but versatile enough to spoon over roasted chicken or a grain bowl. The turmeric and ginger bring a gentle heat and earthy depth, while maple syrup and apple cider vinegar keep the whole thing beautifully balanced between sweet and tangy. As it simmers down, the apples soften into a thick, jammy glaze that clings to every piece — the kind of texture that makes you want to eat it straight from the pot. Fresh rosemary and thyme stirred in at the end add a herby brightness that keeps the flavor lively rather than heavy. Many store-bought chutneys and preserves sneak in nuts as a textural add-in, so making your own from scratch means you know exactly what's in the jar. Every ingredient here is straightforward and easy to source, with no hidden surprises. It's a small-batch condiment that punches well above its weight.
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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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