Tree Nut Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this chutney is the kind of condiment that makes everything on the plate look and taste more intentional. Diced apple simmers down in apple cider vinegar and honey until it reaches a glossy, syrupy consistency, while ginger, cinnamon, and turmeric add depth without overwhelming the fruit. Pomegranate arils go in off the heat, so they soften just enough to meld with the glaze while holding onto a little pop and tartness. Fresh mint finishes the whole thing with a cool, herby lift that balances the sweetness beautifully. Chutneys and fruit-forward condiments can sometimes sneak in almond paste, walnut pieces, or pine nuts for texture — this one skips all of that entirely and still delivers incredible complexity through spice and technique alone. Every ingredient here is straightforward and easy to source, so there's no label-scanning stress at the grocery store. It's equally at home spooned over roasted chicken, stirred into a grain bowl, or set out on a cheese board for guests to discover on their own.
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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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