Eosinophilic Esophagitis Friendly Pomegranate & Apple Herb Chutney
This bright, jewel-toned chutney is the kind of condiment that makes everything it touches feel a little more special — sweet, tangy, warmly spiced, and finished with a pop of fresh herbs. Diced apples simmer down into a syrupy glaze with apple cider vinegar, honey, and gentle spices like cinnamon and turmeric, then pomegranate arils are stirred in off the heat so they stay plump and slightly jammy. Managing a restricted diet often means scanning every condiment label for hidden triggers, and store-bought chutneys and relishes are notorious for sneaking in problematic ingredients. This one is made entirely from whole, recognizable components — no mystery additives, no common allergens lurking in the mix. The fresh mint stirred in at the end lifts the whole thing with a cool, clean brightness that balances the warmth of the ginger and spice beautifully. It's equally at home spooned over roasted meat, tucked into a grain bowl, or set out on a cheese board when you want something that looks and tastes impressive without a lot of fuss. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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