Nightshade Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with sweet-tart complexity, 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 glossy and tender, picking up warmth from fresh ginger, cinnamon, and turmeric along the way. The pomegranate arils go in off the heat, so they soften just enough to meld with the syrupy glaze while holding onto a satisfying little burst of juice. Fresh mint stirred in at the end keeps the whole thing feeling lively rather than heavy. For anyone navigating a nightshade-free kitchen, chutney can be a surprisingly tricky category — so many versions lean on tomatoes or chili peppers as their backbone. This one builds all of its depth from fruit, aromatics, and warm spices, with zero nightshade ingredients in sight. It's genuinely versatile: spoon it over roasted chicken or pork, pile it onto a grain bowl, or set it out on a cheese board and watch it disappear. The recipe also keeps well in the fridge, so a single batch can carry you through several meals without any extra effort.
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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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