Carrageenan 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 beside a cheese board, or stirred into a grain bowl for a burst of sweet-tart brightness. Diced apple simmers down into a syrupy glaze with apple cider vinegar, honey, warm cinnamon, and a whisper of turmeric, then gets finished with fresh pomegranate arils and chopped mint for color and pop. The result is layered and complex in a way that feels far more impressive than the ingredient list suggests. For anyone navigating carrageenan-free eating, store-bought chutneys and condiments can be a minefield — thickeners and stabilizers have a way of sneaking into jarred products. This recipe skips all of that entirely, relying on the natural pectin in the apples and a slow, patient simmer to build that glossy, spoonable texture from scratch. Every ingredient is whole and straightforward, so you know exactly what you're getting. The pomegranate arils go in off the heat, which keeps them plump and slightly juicy rather than cooked down to mush — a small step that makes a real difference in the final texture. Make a batch, keep it in a sealed jar in the fridge, and watch it disappear faster than expected.
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!