BHA & BHT Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything around it look better — spooned over roasted meats, swirled into yogurt, or spread across a cheese board, it earns its place every single time. The combination of blueberries and pomegranate arils creates layers of tart, sweet, and deeply fruity flavor, while fresh ginger, turmeric, and cinnamon give it a warmth that feels almost luxurious. Avoiding BHA and BHT can be genuinely tricky with store-bought chutneys and fruit preserves, since those synthetic preservatives show up in packaged goods far more often than most people expect. This recipe sidesteps all of that by relying entirely on whole fruits, raw honey, apple cider vinegar, and fresh aromatics — nothing processed, nothing hidden. The technique is straightforward: a gentle simmer reduces everything into a thick, jammy base, and then the pomegranate arils and torn mint go in off the heat so they stay bright and textured rather than cooked down. That finishing touch of fresh mint is what really sets it apart, lifting the whole thing with a cool, herby note that balances the richness of the reduced fruit. 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 cups fresh or frozen blueberries
- 1 cup pomegranate arils
- ¼ cup pomegranate juice
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp black pepper, freshly ground
- ⅛ tsp fine sea salt
- ¼ cup fresh mint leaves, roughly torn
- 1 tsp orange zest (optional)
Instructions
- 1
Combine the blueberries, pomegranate juice, honey, apple cider vinegar, ginger, turmeric, cinnamon, black pepper, and salt in a medium saucepan over medium heat. Stir to combine.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low and cook, stirring occasionally, until the blueberries have burst and the liquid has reduced to a thick, jammy consistency that coats the back of a spoon, about 18–22 minutes. Watch the heat toward the end — the sugars can scorch quickly once the liquid reduces.
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