Almond Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this fruit chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer down in apple cider vinegar and honey until they're glossy and tender, picking up depth from fresh ginger, cinnamon, and a whisper of turmeric along the way. Pomegranate arils are stirred in off the heat so they soften just enough to meld with the syrupy glaze while holding onto a little pop of tartness. Fresh mint finishes the whole thing with a lift that keeps it from feeling heavy. It's naturally free from tree nuts in every sense — no swaps needed, no label-checking required, just clean, whole ingredients from start to finish. Spoon it over roasted chicken or lamb, pile it onto a grain bowl, or set it out on a cheese board and watch it disappear. It keeps beautifully in the fridge, so making a full batch is always worth it.
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Learn more →Ingredients
8 servings
- 2 medium apples (about 12 oz), peeled, cored, and cut into ¼-inch dice
- 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
- 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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