This bright, jewel-toned chutney is the kind of condiment that makes everything on the table look and taste more exciting. Diced apples simmer down into a syrupy, spiced glaze with apple cider vinegar and honey, then get folded together with pomegranate arils and fresh mint for a finish that's tangy, sweet, and just a little floral. The pomegranate seeds hold their shape beautifully, giving every spoonful a satisfying pop of color and texture. For anyone navigating grain sensitivities, chutneys can be a surprisingly tricky category — many store-bought versions use malt vinegar or are processed alongside grain-based products — but every ingredient here is naturally clean and straightforward. Apple cider vinegar does all the acidic heavy lifting, and the warming notes of cinnamon, turmeric, and fresh ginger round it out into something that feels genuinely complex without any fuss. Spoon it over roasted meats, tuck it alongside a cheese board, or stir it into grain bowls for a pop of brightness. It keeps well in the fridge, which means you can make a batch ahead and reach for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
