Mustard Free 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 apple simmers down in apple cider vinegar and honey until the liquid reduces to a glossy, syrupy glaze, then pomegranate arils are folded in off the heat so they stay plump and a little jammy. Fresh mint and optional parsley go in last, keeping the whole thing lively and herbaceous rather than heavy. Many store-bought chutneys and relishes sneak in mustard seeds or mustard powder as a background note, so making your own from scratch is genuinely the cleanest way to get that tangy-sweet condiment experience without any guesswork. Every ingredient here is straightforward — warm spices like cinnamon and turmeric, a little fresh ginger, a minced shallot — nothing hidden, nothing ambiguous. It's equally at home spooned over roasted chicken, stirred into a grain bowl, or set out on a cheese board where it will absolutely steal the show. Make a jar, keep it in the fridge, and watch it disappear faster than you expect.
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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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