Macadamia 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 alongside a cheese board, or stirred into a grain bowl for a bright, tangy lift. Diced apples simmer down in apple cider vinegar and honey with warm spices like cinnamon and turmeric until the whole thing becomes a glossy, syrupy glaze that smells absolutely incredible. The pomegranate arils go in off the heat, so they stay plump and a little juicy rather than turning to mush, giving every bite a pop of tartness against the sweet, spiced apple base. Fresh mint finishes it all off with an herby coolness that keeps the flavors lively rather than heavy. Tree nut allergies can make store-bought chutneys and condiments a genuine minefield, since many commercial versions sneak in nuts for texture — here, every ingredient is straightforward fruit, fresh herbs, pantry spices, and vinegar, so there's nothing to second-guess. It's the kind of recipe that looks like you spent hours on it but comes together in under half an hour with one saucepan and a handful of real ingredients.
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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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