Caffeine Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and packed with layers of sweet-tart flavor, this fruit chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer down with apple cider vinegar, honey, shallot, and warm spices until they form a glossy, syrupy glaze — then pomegranate arils are stirred in off the heat so they soften just enough while holding their gorgeous ruby color. Fresh mint and parsley go in last, keeping the whole thing lively and herbaceous rather than heavy. Every single ingredient here is naturally free of stimulants, so there's no label-scanning or substitution stress involved — just wholesome pantry staples doing exactly what they're supposed to do. It's equally at home spooned over roasted meats, dolloped onto a grain bowl, or set out on a cheese board as the unexpected star of the spread. The balance of sweet honey, tangy vinegar, and earthy cinnamon and turmeric is genuinely complex for something this straightforward to make. Make a jar on the weekend and you'll find yourself reaching 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!