Citrus Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this chutney is the kind of condiment that makes everything it touches taste more interesting. Pomegranate arils bring a burst of tartness and color, while diced apple cooks down into a syrupy, tender base that carries the heat of fresh ginger and the earthiness of turmeric and cinnamon. Apple cider vinegar does all the acidic heavy lifting here — no citrus needed, which means anyone avoiding orange, lemon, or lime can dig in without a second thought. The fresh mint stirred in at the end keeps things lively and bright, cutting through the sweetness in the best possible way. It comes together in a single saucepan with minimal fuss, and the result is something that genuinely elevates a cheese board, a grain bowl, or a plate of roasted meat. Store-bought chutneys often sneak in citrus juice or zest as a preservative or flavor booster, so making your own is a smart move when you need to stay clear of it. A jar of this in the fridge is the kind of thing you'll find yourself reaching for all week.
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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.
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