Capsaicin Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with sweet-tart complexity, 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, then ruby pomegranate arils are folded in off the heat so they stay plump and slightly jammy rather than turning to mush. A warm backbone of cinnamon, turmeric, and fresh ginger gives the whole thing depth without any heat — which is exactly the point for anyone who loves bold flavor but needs to steer clear of capsaicin entirely. So many store-bought chutneys and relishes sneak in chili flakes or hot pepper, making label-reading an exhausting chore, but every single ingredient here is naturally gentle on that front. Fresh mint stirred in at the end lifts the whole mixture and keeps it feeling vibrant rather than heavy. Spoon it over roasted chicken or lamb, pile it onto a cheese board, or use it to brighten up a grain bowl — it's genuinely versatile. Make a jar ahead of time and you'll find yourself reaching for it all week.
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!