Sesame Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this fruit chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer low and slow with apple cider vinegar, honey, shallot, and fresh ginger until they collapse into a glossy, syrupy glaze — then pomegranate arils get stirred in off the heat so they soften just enough while holding their pop. A finish of fresh mint and optional parsley keeps the whole thing lively and aromatic rather than heavy. Store-bought chutneys and relishes can be a minefield of hidden ingredients, but every single component here is straightforward and easy to verify, making this a genuinely stress-free option. It works beautifully alongside roasted meats, spooned over a grain bowl, or set out on a cheese board where guests will absolutely ask what it is. The balance of tart, sweet, and warmly spiced is the kind of thing that feels far more impressive than the effort involved.
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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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