Vegetarian Pomegranate & Apple Herb Chutney
This chutney is a bright, jewel-toned condiment that earns a permanent spot on your table the moment you taste it. Diced apples simmer down in apple cider vinegar and honey until they're glossy and tender, picking up warmth from fresh ginger, cinnamon, and a whisper of turmeric along the way. The pomegranate arils go in off the heat, so they soften just enough to meld with the syrupy glaze while holding onto a satisfying little burst of tartness. Fresh mint stirred in at the end keeps everything lively and bright rather than heavy or overly sweet. Every single ingredient here is plant-based, so there's no need to audit labels or swap anything out — it's naturally meat-free from start to finish. Spoon it over a cheese board, pile it onto grain bowls, or serve it alongside roasted vegetables for a finishing touch that looks 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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