Nutmeg Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything around it look better — spooned over roasted meats, swirled into yogurt, or piled onto a cheese board with something sharp and creamy. Blueberries break down into a thick, jammy base while pomegranate arils are stirred in off the heat, keeping their satisfying pop and bright tartness intact. Fresh ginger, turmeric, cinnamon, and a crack of black pepper build a warm, layered spice profile that feels complex without being fussy. Many store-bought chutneys and spice blends sneak in nutmeg as a background note, so making this from scratch gives you full control over every ingredient in the jar. The apple cider vinegar adds just enough acidity to balance the honey, and the torn fresh mint folded in at the end lifts the whole thing with a cool, herby finish. Orange zest is optional but genuinely worth it if you have one sitting on the counter. It keeps beautifully in the fridge for up to five days, which means you can make a batch on Sunday and find reasons to use 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!