Soy Free Pomegranate & Apple Herb Chutney
This chutney is a stunning balance of sweet, tart, and warmly spiced — the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer down with apple cider vinegar, honey, shallot, and fresh ginger until they're glossy and tender, then pomegranate arils get folded in off the heat so they stay jewel-bright and slightly toothsome. A pinch of turmeric and cinnamon give the whole thing a gentle, aromatic depth that feels special without being fussy. Fresh mint stirred in at the end keeps it lively and bright. Many store-bought chutneys and condiments sneak in soy-based emulsifiers or fillers, so making your own from scratch means you know exactly what's in the jar. Every single ingredient here is naturally free of soy — just fruit, vinegar, honey, and herbs doing exactly what they're supposed to do. Spoon it over roasted meats, pile it onto a cheese board, or stir it into a grain bowl for an instant upgrade.
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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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