Celery Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything it touches taste more special — sweet, tangy, warmly spiced, and finished with a pop of fresh mint that lifts the whole thing. Blueberries break down into a thick, jammy base while pomegranate arils are stirred in off the heat, keeping their signature crunch and bright burst of flavor intact. Ginger, turmeric, cinnamon, and black pepper layer in a gentle warmth that feels complex without being fussy, and a splash of apple cider vinegar keeps the sweetness honest. Every single ingredient here is naturally free from celery and celery derivatives — no hidden stalks, seeds, or celeriac lurking in the mix — so you can spoon it on freely without second-guessing the label. It pairs beautifully with roasted meats, a cheese board, or even stirred into yogurt for something a little unexpected. 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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