Cashew Free Pomegranate & Blueberry Chutney with Fresh Mint
This vibrant chutney is the kind of condiment that makes everything it touches taste more exciting — deep, jewel-toned, and layered with warm spice, bright fruit, and a fresh herbal finish. Blueberries simmer down into a thick, jammy base while pomegranate arils are stirred in off the heat, keeping their signature pop and ruby color intact. A little honey and apple cider vinegar strike that perfect sweet-tart balance, and the ginger, turmeric, cinnamon, and black pepper build a warmth that feels complex without being fussy. The torn mint goes in last, once the chutney has cooled slightly, so it stays fresh and fragrant rather than wilting into the background. It's naturally free from tree nuts of any kind — no swaps needed, no label-checking required, just clean, whole ingredients from start to finish. Spoon it over roasted meats, stir it into yogurt, spread it on a cheese board, or eat it straight from the jar — honestly, all valid options. It keeps in the fridge for up to five days, though it rarely lasts that 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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