This unique Blueberry Chutney is perfect for freshening up a tired cheese plate, glazing roasted pork or chicken, or as a sandwich smear. If you’re a little daring in the kitchen, add orange juice and a bit more olive oil and vinegar to make a dressing for steamed vegetables or a chilled salad.
Store in the refrigerator for one week or freeze.
This recipe was featured in the Susquehanna Style Summer 2016 issue with two other berry recipes.
Blueberry Lavender Hand Pies is another berry recipe to follow!
- ⅓ cup chopped sweet onion or shallot
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon crushed, dried rosemary
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon sea salt
- pinch cayenne or red pepper flakes
- 2 cups blueberries, fresh or frozen
- 2 teaspoons arrowroot powder or cornstarch
- 2 tablespoons sugar, honey or agave
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon grated lemon peel
- fresh grated ginger, optional
- In a 1-quart saucepan, simmer the onion in the olive oil over low heat until tender.
- Add the thyme, cinnamon, rosemary, cardamom, salt and pepper.
- Increase the heat to medium. Add the blueberries and cook, stirring frequently, until the berries begin to burst. Stir in the arrowroot. Reduce heat to low. Add the sugar and vinegar; use a spoon to break some of the berries. Simmer for 8 minutes.
- Add the lemon juice, peel and ginger. Remove from heat and allow to cool before using.