Brazil Nut Free Pomegranate & Blueberry Chutney with Fresh Mint
This vibrant chutney is the kind of condiment that makes everything it touches taste more exciting — sweet, tangy, warmly spiced, and finished with a pop of fresh mint that keeps it feeling alive. Blueberries and pomegranate arils bring a jewel-toned richness, while honey, apple cider vinegar, and a careful blend of ginger, turmeric, cinnamon, and black pepper build layers of flavor that are anything but one-note. The technique is simple: everything simmers down into a thick, jammy consistency before the pomegranate arils are stirred in off the heat, preserving their satisfying little burst of juice and bright flavor. Folding in the torn mint once the chutney has cooled slightly is a small step that makes a big difference, keeping the herb fresh and fragrant rather than wilted. The entire ingredient list is straightforward fruit, spices, and pantry staples — no hidden additives or ambiguous blends to second-guess, which makes it a genuinely stress-free recipe to pull together. Spoon it over roasted meats, swirl it into yogurt, pile it onto a cheese board, or eat it straight from the jar with a spoon — no judgment here. It keeps in the fridge for up to five days, though it rarely lasts that long.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!