Paleo Pomegranate & Apple Herb Chutney
Tart pomegranate arils, sweet diced apple, and a warm backbone of cinnamon, turmeric, and fresh ginger come together in a glossy, jewel-toned chutney that feels genuinely special. The whole thing simmers down into a syrupy glaze before the arils are stirred in off the heat, so they soften just enough while keeping a little pop of texture. Fresh mint and parsley folded in at the end brighten everything up and keep the flavor lively rather than heavy. Store-bought chutneys and condiments are notorious for sneaking in refined sugars, cornstarch, or other additives that don't fit a grain-free, whole-foods approach — here, honey and apple cider vinegar do all the work, cleanly and simply. It pairs beautifully with roasted meats, which makes it an easy win for anyone trying to add more variety to a protein-forward plate. Leftovers keep well in a sealed jar in the fridge, so you can spoon it over everything from a quick weeknight dinner to a weekend grazing board.
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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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