Carrageenan 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 with abandon. The blueberries cook down into a thick, jammy base while the pomegranate arils are stirred in off the heat, keeping their satisfying pop and bright tartness intact. Warm spices like turmeric, cinnamon, and fresh ginger give it real depth without overwhelming the fruit, and a finishing fold of torn mint keeps the whole thing feeling alive and fresh. Store-bought chutneys and fruit preserves are common culprits for hidden thickeners and stabilizers, which is exactly why making your own from scratch is such a win. Every ingredient here is whole and straightforward — nothing processed, nothing with a suspicious label. The chutney thickens naturally as the blueberries burst and the liquid reduces, so there's no need for any additives to get that gorgeous, spoonable consistency. A splash of apple cider vinegar and a little honey balance the sweetness with just enough brightness to keep each bite interesting. 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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