Brazil Nut Free Pomegranate & Apple Herb Chutney
This jewel-toned chutney is the kind of condiment that makes everything around it look better — spooned over roasted chicken, tucked alongside a cheese board, or stirred into a grain bowl for a bright, tangy lift. Diced apples simmer down in apple cider vinegar and honey with warm spices like cinnamon and turmeric until the whole thing becomes a glossy, syrupy glaze, then pomegranate arils get folded in off the heat so they stay plump and a little jammy. Fresh mint and parsley go in last, keeping the flavor lively rather than heavy. Every single ingredient here is straightforward and naturally free from tree nut concerns — no swapping, no substitutions needed, just clean pantry staples doing beautiful work. Store-bought chutneys and specialty condiments can be a minefield when it comes to shared facilities and vague labeling, so making your own is genuinely the smarter move. The recipe comes together in one saucepan and keeps well in the fridge, which means you can make a batch ahead and reach for it all week long.
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!