MSG 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. The combination of sweet-tart pomegranate arils, tender diced apple, and warm spices like cinnamon and turmeric creates a deeply layered flavor that tastes far more complex than the ingredient list suggests. Apple cider vinegar and honey do the heavy lifting as the natural preserving and balancing agents, so there's no need for any flavor enhancers or packaged seasoning blends that can sneak in unwanted additives. Everything here is whole, recognizable, and exactly what it says it is — which is genuinely hard to find in store-bought chutneys. Fresh mint stirred in at the end keeps things lively and aromatic, cutting through the richness of whatever you pair it with. The method is straightforward: simmer until syrupy, fold in the arils off the heat so they hold a little texture, then finish with the herbs. 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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