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