Low Iodine Turmeric-Ginger Blueberry Chutney
This deeply flavored chutney is one of those condiments that makes everything it touches taste more interesting — sweet, tangy, warmly spiced, and just a little bit funky in the best way. Blueberries break down into a jammy, glossy base while ginger and turmeric bring earthy heat, and a splash of apple cider vinegar keeps the whole thing bright and balanced. For anyone navigating a low-iodine approach, chutneys and condiments can be a minefield of hidden additives, but every ingredient here is straightforward and easy to verify. There's no dairy, no seafood-derived anything, and no processed components — just whole fruit, fresh aromatics, olive oil, honey, and pantry spices. The technique is simple: bloom the spices in softened onion, add the berries and liquids, and let everything simmer down into something thick and spoonable. It's equally at home alongside roasted chicken, stirred into a grain bowl, or spread on a slice of unsalted bread. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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