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Bowl of chutney to make a blueberry appetizer

Blueberry Chutney


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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 1 hour 20 minutes
  • Yield: 500g (1 lb) 1x
  • Diet: Vegan

Description

Transform fresh or frozen blueberries, along with a blend of spices, into a spectacular blueberry chutney. It pairs beautifully with goats cheese and can be served as part of a cheeseboard. 


Ingredients

Units Scale
  • 900g (2lb) fresh blueberries
  • 2 red onions, chopped
  • 4 garlic cloves, crushed
  • 2.5cm (1in) fresh ginger root, peeled and chopped
  • 1 lime, juice and zest
  • 2 red chillies, chopped
  • 150g (3/4 cup) brown sugar
  • 125ml (1/2 cup) red wine vinegar
  • 125ml (1/2 cup) balsamic vinegar
  • 1 cinnamon stick
  • 1 star anise
  • 4 cardamom pods, crushed

Instructions

  1. Place all the ingredients in a large, heavy bottomed pot and bring to a boil.
  2. Lower the heat to a gentle simmer and cook uncovered for 1 hour. Give it a stir every now and then.
  3. If the chutney hasn’t thickened, cook for 10 minutes more or until no excess liquid is detected. 
  4. Season to taste, then spoon into hot, sterilised jars. Seal and then let it cool down.
  5. Leave for a month to mature. Enjoy!

Notes

  • You can also use frozen blueberries for this recipe. Thaw them first before weighing them for the recipe.
  • To add some extra texture to this chutney, substitute a few of the fresh blueberries with dried ones! Sultanas or raisins can also be used.
  • You can substitute the red wine vinegar with apple cider vinegar.
  • The lime can be substituted with lemon.
  • Serve with crackers and goat cheese. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Condiment
  • Method: Boil
  • Cuisine: American

Nutrition

  • Serving Size: 20g
  • Calories: 59
  • Sugar: 10.9 g
  • Sodium: 4.6 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.7 g
  • Fiber: 1.3 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg