Artificial Food Coloring Free Pomegranate & Apple Herb Chutney
That jewel-toned chutney you see in specialty jars at the store? It almost always comes loaded with synthetic dyes to punch up the color — which makes this homemade version such a satisfying find. Every bit of that gorgeous ruby and amber hue here comes straight from pomegranate arils, golden turmeric, and caramelized apple, no artificial shortcuts needed. Diced apple simmers down in apple cider vinegar and honey until the liquid turns into a glossy, syrupy glaze, then the pomegranate goes in off the heat so it softens just enough while holding its bright pop of texture. Fresh mint and parsley stirred in at the end keep the whole thing lively and aromatic rather than heavy or one-note. The result is sweet, tangy, a little warm from ginger and cinnamon, and genuinely versatile — spoon it over roasted meats, tuck it into a grain bowl, or let it steal the show on a cheese board. It stores beautifully in a sealed jar in the fridge, so you can make a batch ahead and reach for it all week long without a single ingredient you'd need to second-guess.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!