"The Spruce Eats" Blueberry Chutney
by Kimberley Thompson, Tastemaker in Residence
Chutney. The mere mention, (heck, even the thought of chutney!), starts my mind sifting through what I have in my kitchen to serve with chutney. In particular, homemade chutney. No starting with the meat or main course menu ideas for me; I start with what I feel "makes" my meal memorable...the condiments!
Savory. Sweet heat. Tangy. Fruity. Ginger. My saliva glands kick into over-drive just at the thought of chutneys and the magic they bring to meats, veggies, rice and cheese. If you are doubting me...try this recipe on a piece of roasted pork loin, a smear of brie on dark rye, and a dab stirred into a rice and pine nut pilaf! (Your taste buds will call me goddess!)
The recipe below is not my original...why mess with something you REALLY like? Though I have been known to change it slightly by substituting honey for the brown sugar, and adding 1 cup halved, seedless red grapes.
Ingredients
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
Instructions
Gather the ingredients.
Pick over the blueberries and remove any that are not plump and firm. Rinse the berries well and drain.
Combine all ingredients in medium saucepan, then bring to boil over medium heat, stirring frequently.
Boil hard for 1 minute, stirring constantly.
Remove and discard cinnamon stick.
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.
If storing, cool the chutney completely, place in tightly sealed containers, and refrigerate for up to 2 weeks.
Cook’s Note
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.