Dairy Free Pomegranate & Apple Herb Chutney
This bright, jewel-toned chutney is the kind of condiment that makes everything around it look better. Diced apples simmer down in apple cider vinegar and honey with warm spices until they're glossy and tender, then pomegranate arils are folded in off the heat so they stay plump and a little juicy. Fresh mint and parsley go in last, keeping the whole thing lively and fragrant rather than heavy or one-note. The ingredient list is naturally free of any dairy — no butter, no cream, nothing to swap or substitute — so it works beautifully alongside a cheese board, roasted meats, or grain bowls without any second-guessing. Cinnamon and turmeric give it a gentle warmth that feels complex without being fussy, and the balance of sweet, tart, and herby is genuinely hard to stop tasting. It's the kind of recipe that looks like you put in far more effort than you actually did, which is always a win.
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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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