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Pomegranate Peach Chutney

Try it on turkey or pork tenderloins, on a sandwich or wrap, as salsa, or as a compliment to a cheese board!


  • 1 tablespoon honey

  • 1/2 cup pomegranate juice

  • 1/4 cup apple cider vinegar

  • 2 cups apples, chopped into tiny cubes (Granny Smith or honey crisp)

  • 1 cup peaches, chopped small

  • 1 tablespoon cumin

  • 1 teaspoon spicy brown mustard

  • fresh mint leaves for garnish


  • In a medium sized saucepan, combine honey, vinegar and pomegranate juice- stir well to combine.

  • Add the cut apples and cumin to the pan, bring to a slow simmer over medium heat. Stir occasionally for about 10 minutes.

  • Add the peaches, stir for another 2 minutes. Most of the juice should have cooled off at this point.

  • Remove from the heat, add mustard and mix well. Cool to room temperature and garnish with fresh chopped mint leaves.

  • Enjoy!

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