Tree Nut 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 spread across a cheese board with abandon. The blueberries cook down into a thick, jammy base while the pomegranate arils are stirred in off the heat, so they stay plump and bright rather than turning to mush. Warm spices like turmeric, cinnamon, and fresh ginger give it real depth without overwhelming the fruit, and a splash of apple cider vinegar keeps the whole thing lively and balanced. The torn mint goes in last, once the chutney has cooled slightly, so it stays fresh and fragrant instead of wilting into the background. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden additions the way you might with store-bought chutneys that sometimes include cashews or almonds for texture. 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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