Hazelnut Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything it touches look and taste more impressive. Blueberries break down into a thick, jammy base while pomegranate arils are stirred in off the heat, so they stay plump and bright rather than turning mushy. Fresh ginger, turmeric, cinnamon, and a crack of black pepper give the whole thing a warmly spiced backbone that feels sophisticated without being fussy. A fold of torn mint leaves at the end adds a cool, herby lift that keeps each bite feeling fresh. Every single ingredient here is straightforward and naturally free from tree nut concerns — no specialty swaps or label-scanning required. Spoon it over roasted meats, swirl it into yogurt, or pile it onto a cheese board and watch it disappear. 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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