Nutmeg Free Pomegranate & Apple Herb Chutney
This bright, jewel-toned chutney is the kind of condiment that makes everything around it look better — spooned over roasted chicken, tucked beside a wedge of aged cheese, or stirred into a grain bowl for a pop of sweet-tart complexity. Diced apples simmer down in apple cider vinegar and honey until they're glossy and tender, then pomegranate arils are folded in off the heat so they hold just enough bite to keep things interesting. Fresh mint and optional parsley go in last, keeping the flavor lively and green rather than heavy or overly sweet. Many store-bought chutneys and spice blends lean on warming spices that can include nutmeg, but this recipe builds all of its depth from cinnamon, turmeric, ginger, and black pepper — nothing hidden, nothing to second-guess. The result is genuinely layered: fruity, tangy, a little floral, and just savory enough from the shallot and vinegar to work with both sweet and savory pairings. It comes together in a single saucepan and keeps well in the fridge, which means you can make a batch ahead and reach 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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