Lupin Free Pomegranate & Apple Herb Chutney
This jewel-toned chutney is the kind of condiment that makes everything around it look better — spooned over roasted chicken, tucked beside a cheese board, or stirred into a grain bowl for a bright, tangy lift. Diced apple simmers down into a syrupy glaze with apple cider vinegar, honey, warm cinnamon, and a whisper of turmeric, then gets finished with bursts of pomegranate and a handful of fresh mint. The result is sweet, tart, and just a little spicy from the ginger and black pepper — deeply layered without being complicated. Every single ingredient here is a whole, recognizable food, which means you can skip the label-reading anxiety that comes with store-bought chutneys and condiments that sometimes sneak in unexpected legume-based fillers or thickeners. The technique is straightforward: one saucepan, a gentle simmer, and a little patience while the liquid reduces into something glossy and gorgeous. Stirring the pomegranate arils in off the heat is a smart move — they soften just enough to meld with the glaze while holding onto a little pop of texture. 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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