Red Meat Allergy Friendly Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is one of those condiments that makes everything it touches feel a little more special — sweet, tangy, warmly spiced, and finished with a burst of fresh mint that keeps it lively. Blueberries and pomegranate arils bring natural fruit sugars and a gorgeous deep color, while ginger, turmeric, cinnamon, and a crack of black pepper layer in real complexity without any fuss. The technique is simple: everything simmers down into a thick, jammy consistency before the fresh arils and mint go in off the heat, so you get both a cooked depth and a bright, just-picked freshness in the same spoonful. For anyone navigating a red meat allergy, this kind of recipe is a genuine find — it's entirely plant-based, built from fruit, spice, and honey, with zero ambiguity about what's in it. No hidden proteins, no cross-contact concerns, just clean, vibrant ingredients you can trace from jar to table. It's brilliant spooned over roasted vegetables, stirred into grain bowls, or served alongside poultry and fish. Make a batch on the weekend 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!