Yeast Free Pomegranate & Blueberry Chutney with Fresh Mint
This jewel-toned chutney is the kind of condiment that makes everything it touches taste more exciting — sweet, tangy, warmly spiced, and finished with a pop of fresh mint that lifts the whole thing. Blueberries break down into a thick, jammy base while pomegranate arils are stirred in off the heat, keeping their satisfying crunch and bright burst of flavor intact. A touch of apple cider vinegar and fresh ginger give it real depth without relying on any fermented or yeast-based ingredients, making it a genuinely easy win for anyone navigating those restrictions. The turmeric, cinnamon, and black pepper layer in a subtle warmth that keeps this far from one-dimensional. Torn mint leaves go in at the very end, once the chutney has cooled slightly, so their freshness stays vivid rather than wilting into the background. Spoon it over roasted meats, swirl it into yogurt, pile it onto a cheese board, or just eat it straight from the jar — it holds up beautifully in the fridge for up to five days, so making a full batch is absolutely worth it.
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!