Gluten Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and bursting with sweet-tart flavor, this fruit chutney is the kind of condiment that makes everything on the plate look and taste more exciting. Diced apples simmer low and slow with apple cider vinegar, honey, warm spices, and fresh ginger until they collapse into a glossy, syrupy glaze — then pomegranate arils get folded in off the heat so they stay plump and a little juicy. Fresh mint and parsley stirred in at the end keep things lively and herbaceous in a way that cuts right through the richness of roasted meats or a generous cheese board. Every single ingredient here is naturally free of gluten, so there's no label-reading anxiety or ingredient swaps required — it just works as written. Chutneys like this can sometimes hide thickeners or malt vinegars that cause problems, but apple cider vinegar and the fruit's own natural pectin do all the work here. It's equally at home spooned over a grain bowl, tucked alongside a holiday roast, or served as a stunning little addition to a weekend appetizer spread. Make a jar ahead of time and you'll find yourself reaching for it 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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