Wheat Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer down in apple cider vinegar and honey until they're glossy and tender, picking up depth from fresh ginger, cinnamon, and turmeric along the way. Pomegranate arils are stirred in off the heat, so they hold just enough texture to pop against the soft fruit — it's a beautiful contrast in every spoonful. Fresh mint and parsley go in last, keeping the finish bright and herby rather than heavy. Every single ingredient here is naturally free of wheat, so there's no label-reading anxiety or ingredient swapping required — just straightforward, wholesome cooking. It's equally at home spooned over roasted meats, tucked alongside a cheese board, or dolloped onto grain bowls for a hit of sweet-tart complexity. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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