Wheat Free Pomegranate & Blueberry Chutney with Fresh Mint
This vibrant chutney is a showstopper — deep jewel-toned, layered with warm spice, and bright enough to make just about any plate feel special. Blueberries simmer down into a thick, jammy base while pomegranate arils are stirred in off the heat, so they stay plump and deliver little bursts of tartness in every spoonful. Fresh ginger, turmeric, cinnamon, and a crack of black pepper give it real depth without overwhelming the fruit, and the torn mint folded in at the end keeps everything feeling fresh and alive. Every single ingredient here is naturally free of wheat and gluten-containing grains — no thickeners, no flour, no hidden grain-based additives — just fruit, spice, and honey doing all the work. It pairs beautifully with roasted meats, a cheese board, or even spooned over plain yogurt for something a little unexpected. The orange zest is optional but genuinely worth it if you have one sitting on the counter. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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