Dairy Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything it touches taste more interesting — tart, warmly spiced, and finished with a pop of fresh mint that keeps it feeling bright rather than heavy. 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 flavor in every spoonful. Ginger, turmeric, cinnamon, and black pepper build a gentle, layered warmth without any single spice taking over. Every ingredient in this recipe is naturally free of dairy, so there's no swapping or substituting required — it just works as written. Spoon it over roasted meats, swirl it into grain bowls, or serve it alongside a cheese board for guests who need to skip the dairy options. The orange zest is optional but genuinely worth it, adding a citrusy lift that ties the whole thing together. It keeps in the fridge for up to five days, which means you can make a batch on the weekend and reach 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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