Low Sodium Pomegranate & Apple Herb Chutney

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Pomegranate & Apple Herb Chutney

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Ingredients

8 servings

2 medium apples (about 12 oz), peeled, cored, and cut into ¼-inch dice
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1 cup pomegranate arils (fresh or thawed from frozen)
⅓ cup apple cider vinegar
3 tbsp honey
1 small shallot, finely minced (about 2 tbsp)
1 tsp fresh ginger, finely grated
½ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp black pepper, freshly ground
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh mint leaves, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the diced apple, apple cider vinegar, honey, shallot, ginger, cinnamon, turmeric, black pepper, and salt in a medium saucepan over medium heat. Stir to combine.
2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the apples are tender when pierced with a fork and the liquid has reduced to a syrupy glaze that coats the back of a spoon, about 18–22 minutes. Watch the heat — if the mixture begins to stick or darken at the edges, lower it slightly.

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