Capsaicin Free Turmeric-Ginger Blueberry Chutney
This deeply fragrant chutney leans on blueberries, fresh ginger, and ground turmeric to deliver bold, complex flavor without any heat source that could cause problems. The cayenne listed in the recipe is explicitly optional and easy to leave out entirely, making the whole thing genuinely safe for anyone avoiding capsaicin — no substitutions or workarounds needed. What you're left with is a jammy, jewel-toned condiment that tastes anything but stripped down. The combination of honey and apple cider vinegar gives it that classic sweet-tart backbone, while cinnamon and turmeric add warmth and earthiness that feel almost luxurious. Pressing the blueberries against the pan as it simmers is a small step that makes a big difference, coaxing out the natural pectin and building a thick, glossy texture that clings beautifully to whatever you spoon it over. It's equally at home alongside roasted chicken, spread over a cheese board, or stirred into a grain bowl for a pop of color and brightness. Make a jar on the weekend and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 cups fresh or frozen blueberries
- 1 tbsp extra virgin olive oil
- ½ cup red onion, finely diced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp black pepper, freshly ground
- ⅛ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- ¼ tsp salt
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the red onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the grated ginger, turmeric, cinnamon, black pepper, and cayenne (if using) to the onion. Stir constantly for about 1 minute, until fragrant and the spices coat the onion — watch closely, as the spices can scorch quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!