High Fructose Corn Syrup Free Turmeric-Ginger Blueberry Chutney
Blueberries, warm spices, and a hit of ginger come together in this deeply flavorful chutney that works beautifully as a condiment, a cheese board companion, or a glaze for roasted meats. The color alone — a rich, jewel-toned purple with golden turmeric running through it — makes it look like something you'd pay a lot for at a specialty food shop. Store-bought chutneys and fruit spreads are notorious for sneaking in corn syrup under various names, so making your own is the only way to know exactly what's in the jar. Here, honey and apple cider vinegar do all the heavy lifting for sweetness and tang, keeping everything clean and real. The technique is straightforward: bloom the spices in softened onion, add the berries and liquids, and let it all reduce into a jammy, spoonable consistency that holds its shape. A little cayenne is optional but genuinely worth it — it adds a slow warmth that balances the sweetness without overpowering the fruit. Once it cools and firms up in the fridge, you'll want to put it on everything.
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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.
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