Xanthan Gum Free Pomegranate & Apple Herb Chutney
Bright, jewel-toned, and layered with warm spice, this fruit chutney is the kind of condiment that makes everything around it 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 a whisper of turmeric along the way. Pomegranate arils are stirred in off the heat, so they soften just enough to meld with the syrupy glaze while holding onto a little pop and brightness. Fresh mint finishes the whole thing with an herby lift that keeps it feeling light despite all that richness. Many store-bought chutneys and condiments sneak in stabilizers or thickeners you'd rather avoid, but this one gets its luscious, spoon-coating texture entirely from the natural reduction of fruit, vinegar, and honey — no additives needed. The process is straightforward: one saucepan, a gentle simmer, and a little patience while the liquid reduces. It's equally at home spooned over roasted meats, tucked into a grain bowl, or set out on a cheese board where guests will absolutely ask for the recipe.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!