Seed Oil Free Pomegranate & Apple Herb Chutney
This jewel-toned chutney is the kind of condiment that makes everything around it look better — spooned over roasted chicken, tucked alongside a cheese board, or stirred into a grain bowl for a bright, tangy lift. The combination of tart apple, sweet pomegranate arils, and warm spices like cinnamon and turmeric creates layers of flavor that feel genuinely special without requiring much effort. Because the whole thing comes together in a single saucepan with nothing but whole fruits, vinegar, honey, and fresh herbs, there are zero hidden industrial oils to worry about — just clean, real ingredients from start to finish. The apple cider vinegar and honey do the heavy lifting as a natural preserving base, reducing down into a glossy, syrupy glaze that clings beautifully to every piece of fruit. Stirring in the pomegranate arils off the heat is a smart move — they soften just enough in the residual warmth while holding onto a little pop and texture. Fresh mint and parsley go in last, keeping their brightness intact and giving the finished chutney a herby freshness that store-bought versions almost never have. Make a jar on the weekend and you'll find yourself reaching 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!