Walnut Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this fruit 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 the liquid reduces to a glossy, syrupy glaze, then pomegranate arils are stirred in off the heat so they soften just enough while holding their gorgeous ruby color. A hit of fresh ginger, cinnamon, and turmeric gives the whole thing a gently exotic warmth, and the fresh mint folded in at the end keeps it lively and bright. Many store-bought chutneys and specialty condiments sneak in tree nuts for texture, so making your own means you control every single ingredient without sacrificing any complexity. This recipe relies entirely on fruit, aromatics, and pantry spices — no nuts needed to make it interesting. It's equally at home spooned over roasted chicken, dolloped onto a cheese board, or stirred into a grain bowl for a pop of sweet-tart flavor. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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