Mediterranean Diet Friendly Pomegranate & Blueberry Chutney with Fresh Mint
This vibrant 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 alive. Blueberries simmer down into a thick, jammy base while pomegranate arils are stirred in off the heat, so they stay jewel-bright and slightly crisp against the soft fruit. The spice blend of turmeric, cinnamon, ginger, and black pepper is exactly the kind of anti-inflammatory, plant-forward combination that makes this style of eating so satisfying without feeling restrictive. A splash of apple cider vinegar and a drizzle of honey balance the whole thing beautifully — no refined sugars, no processed thickeners, just real ingredients doing real work. Spoon it over grilled fish, stir it into yogurt, pile it onto a cheese board, or serve it alongside roasted lamb — it earns its place at every corner of the table. The torn mint goes in at the very end so it stays fragrant and fresh rather than wilting into the background. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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!