Gluten 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 burst of fresh mint that keeps it lively. Blueberries slowly break down into a thick, jammy base while pomegranate arils are stirred in off the heat, so they stay plump and deliver little pops of brightness 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 from tipping too sweet. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just straightforward cooking with a beautiful result. It works beautifully alongside roasted meats, spooned over a cheese board, or stirred into yogurt for a quick and vibrant snack. The optional orange zest adds a citrusy lift that's worth trying at least once. 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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