Chicken Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything it touches taste more interesting — sweet, tangy, warmly spiced, and finished with a hit of fresh mint that keeps it feeling bright. Blueberries break down into a thick, jammy base while pomegranate arils are stirred in off the heat, so they stay plump and deliver little bursts of tartness in every spoonful. Ginger, turmeric, cinnamon, and black pepper build a layered warmth that feels complex without being fussy, and a splash of apple cider vinegar keeps the whole thing balanced. The technique here is simple — one saucepan, a gentle simmer, and a little patience while the liquid reduces to that glossy, spoon-coating consistency. Folding in the mint after the chutney cools slightly is a small but important step that preserves its fresh, herby lift rather than cooking it away. It's completely plant-based by nature, so there's no need to swap or substitute a single thing. Spoon it over cheese, stir it into yogurt, serve it alongside roasted vegetables, or eat it straight from the jar — no judgment here.
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!