Peanut Free Pomegranate & Apple Herb Chutney
This vibrant chutney is the kind of condiment that makes everything around it taste more interesting — tart pomegranate arils, sweet diced apple, warm cinnamon and turmeric, and a bright finish of fresh mint all come together in one glossy, jewel-toned jar. The apples simmer down in apple cider vinegar and honey until they're tender and coated in a syrupy glaze, then the pomegranate goes in off the heat so it softens just enough while holding its pop and color. It's a genuinely beautiful result for something that comes together in a single saucepan. Store-bought chutneys and fruit preserves can be a minefield for anyone avoiding peanuts, since shared production lines are common and ingredient lists aren't always transparent — making this from scratch sidesteps all of that completely. Every ingredient here is straightforward and easy to verify, from the fresh ginger and shallot to the handful of herbs stirred in at the end. Spoon it over roasted meats, tuck it into a grain bowl, or set it out on a cheese board and watch it disappear. It keeps well in the fridge, so a single batch goes a long way.
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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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