Yeast 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 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. The pomegranate arils go 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 stirred in at the end keeps the whole thing feeling lively rather than heavy. For anyone navigating a yeast-free lifestyle, store-bought chutneys and condiments can be a minefield — fermented ingredients, hidden additives, and ambiguous labeling make the label-reading exhausting. This one is built entirely from whole fruits, fresh aromatics, vinegar, and honey, so you know exactly what's going in the jar. It pairs beautifully with roasted meats, grain bowls, or a simple cheese board, and it's the kind of versatile, make-ahead addition that quietly elevates a weeknight dinner or a weekend spread without any fuss.
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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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