Shellfish Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything it touches feel a little more special. Blueberries and pomegranate arils bring a gorgeous balance of tart and sweet, while honey, apple cider vinegar, and warm spices like turmeric, cinnamon, and fresh ginger layer in serious depth of flavor. The whole thing simmers down into a thick, jammy sauce that clings beautifully to whatever you pair it with — cheese boards, roasted meats, grain bowls, you name it. Stirring in the pomegranate arils off the heat is a smart move that keeps them plump and bright rather than mushy, and folding in fresh mint at the end adds a cool, herby lift that makes the whole jar feel alive. Every single ingredient here is naturally plant-based and ocean-free, so there is zero need to scan labels or second-guess anything. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and reach for it all week 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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