Cashew Free Turmeric-Ginger Blueberry Chutney
This deeply flavored chutney is the kind of condiment that makes everything around it taste better — sweet, tangy, warmly spiced, and just a little funky from the apple cider vinegar. Blueberries break down into a glossy, jammy base while red onion and fresh ginger add savory depth that keeps it from tipping into dessert territory. Turmeric and cinnamon layer in earthy warmth, and a pinch of cayenne gives it a quiet, optional kick that lingers just long enough to be interesting. Many store-bought chutneys and specialty condiments are produced in facilities that handle tree nuts, making label-reading a chore — this one is made entirely from whole, straightforward ingredients with no hidden surprises. The technique is simple: bloom the spices in softened onion, add the fruit and liquids, and let everything simmer down into something thick and spoonable. It's brilliant alongside roasted chicken, spooned over a sharp cheese board, or stirred into grain bowls for a pop of color and complexity. 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)
- 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!