Low Iodine 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, then pomegranate arils are folded in off the heat so they stay plump and slightly jammy with just a little bite. Fresh mint and optional parsley go in last, keeping the whole thing lively and aromatic rather than heavy. For anyone navigating iodine restrictions, condiments and sauces can be a minefield — many store-bought versions sneak in additives, colorings, or ingredients processed in ways that are hard to track. Every component here is straightforward: fresh fruit, raw honey, vinegar, a shallot, and spices you can verify yourself. There's no seafood, no dairy, no iodized salt — just fine sea salt, which is the right call for this kind of cooking. The result is genuinely versatile. Spoon it over roasted meat, stir it into a grain bowl, or set it out on a cheese board and watch it disappear. It keeps well in the fridge, so making a batch ahead means you always have something vibrant and flavorful ready to go without any last-minute label-reading stress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!