Gelatin Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, 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, picking up depth from fresh ginger, cinnamon, and a whisper of turmeric along the way. Pomegranate arils are stirred in off the heat, so they soften just enough to meld with the syrupy glaze while holding onto a little pop and brightness. Fresh mint finishes the whole thing with an herby lift that keeps it feeling lively rather than heavy. Many store-bought chutneys and fruit preserves rely on gelatin or pectin derived from animal sources to achieve their set — this one gets its body entirely from the natural reduction of fruit and vinegar, so there's nothing to second-guess on the label. It's a genuinely versatile recipe: spoon it over roasted meats, tuck it into a grain bowl, or let it anchor a cheese board where it will absolutely steal the show. The whole process is straightforward enough for a weeknight but impressive enough to bring to a dinner party.
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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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