Seed Oil Free Turmeric-Ginger Blueberry Chutney
This deeply fragrant chutney is the kind of condiment that makes everything it touches taste more interesting — sweet, tangy, warmly spiced, and just a little fiery if you go for the cayenne. Blueberries break down into a glossy, jammy base that carries the earthy punch of turmeric and fresh ginger beautifully, with cinnamon and apple cider vinegar rounding out every bite. The whole thing comes together in a single saucepan using extra virgin olive oil as the only fat, which means none of the refined, heavily processed seed oils that sneak into so many store-bought condiments and sauces. Blooming the spices directly in the softened onion is a small step that makes a big difference, coaxing out layers of flavor you simply don't get from stirring them in cold. Once it cools and thickens in the jar, it's ready to go alongside roasted meats, a cheese board, grain bowls, or honestly just a good piece of crusty bread. It keeps well in the fridge, so a single batch goes a long way toward having something genuinely special on hand whenever you need it.
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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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