This fabulous recipe for Blueberry Chutney is perfect as a sandwich spread (especially with ham), and is also wonderful warmed and served over cream cheese or softened Brie or Camembert cheese as an appetizer. Chutney is just a mixture of fruits and vegetables, cooked with vinegar and spices until thick. It's very easy to make and freezes well.
When you make it, be sure to examine the blueberries carefully before you cook them. There could be small twigs or leaves mixed in with the fruit. Rinse the fruit well and drain, then start with the recipe.
It's important that the onion and garlic are minced into fine pieces in this recipe. The chutney doesn't cook very long, and biting into a big piece of undercooked onion is not pleasant.
Dried blueberries are added to the recipe for a delicious flavor and texture contrast. the dried fruit will plump up a bit as it cooks, but will add an intense blueberry flavor to the finished dish.
To freeze this recipe, let it cool completely, then pack into hard sided freezer containers, mark with the recipe name and date prepared, and freeze up to 3 months. To thaw and use, let thaw in the refrigerator overnight. You can use this chutney cold, or warm it up and serve it as a dip for fruit or cake. This makes a lot of chutney, so you may want to use some right away and freeze the rest.
- 2 cups blueberries (fresh or frozen)
- 1/2 cup minced onion
- 1 clove garlic (minced)
- 1 tbsp. ginger root (grated fresh)
- 1/3 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup dried blueberries
- 2 tbsp. cornstarch
- 1 cinnamon stick
- dash salt
1. Pick over the blueberries and remove any that are not plump and firm. Rinse the berries well and drain.
2. Combine all ingredients in medium saucepan, then bring to boil over medium heat, stirring frequently.
3. Boil hard for 1 minute, stirring constantly.
4. Remove and discard cinnamon stick.
5. You can let the chutney cool for about 30 to 45 minutes, then serve it immediately as an appetizer, pouring it over any soft cheese such as Brie.
6. Or cool the chutney completely, place in tightly sealed containers, and refrigerate for up to 2 weeks.