MSG Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything around it taste more interesting — spooned over roasted meats, swirled into yogurt, or spread across a cheese board, it earns its place every single time. The combination of blueberries and pomegranate arils gives you two distinct textures in one jar: a thick, jammy base from the cooked-down berries and little bursts of brightness from the arils stirred in off the heat. Fresh ginger, turmeric, and cinnamon layer in warmth without any heaviness, and the torn mint folded in at the end keeps the whole thing feeling alive and aromatic. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers or processed additives to second-guess — just real fruit, spices, and honey doing exactly what they're supposed to do. Store-bought chutneys and relishes are some of the sneakiest sources of unwanted additives, so making your own puts you completely in control of what goes into the jar. The apple cider vinegar adds just enough tang to balance the honey's sweetness, and the optional orange zest nudges the flavor into something genuinely special. 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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