Blueberry Chutney Food

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Wild-Blueberry-and-Cranberry Chutney image

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's
1/2 cup sugar
1/2 teaspoon kosher salt
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 teaspoons finely grated orange zest, plus 1/4 cup fresh juice
1 teaspoon finely chopped fresh sage leaves

Steps:

Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

BLUEBERRY CHUTNEY

Blueberry Chutney image

Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.

Provided by ratherbeswimmin

Categories Berries

Time 1h5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 large granny smith apple, peeled and diced
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange rind
1 teaspoon ground ginger
1/4-1/2 teaspoon dry crushed red pepper
1/4 teaspoon ground black pepper
4 cups blueberries (fresh "or" frozen)
3 tablespoons balsamic vinegar

Steps:

Add the first 7 ingredients to a large pot; bring to a boil.
Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
Divide mixture into air-tight containers.
Store in refrigerator up to 1 week; freeze up to 6 months.

Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1

BLUEBERRY CHUTNEY

Blueberry Chutney image

Make and share this Blueberry Chutney recipe from Food.com.

Provided by C Powell

Categories Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8

Ingredients

4 cups fresh blueberries or 4 cups frozen blueberries
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar (fructose works)
3 tablespoons balsamic vinegar
1 1/2 teaspoons orange zest
1 teaspoon ground ginger
1/4-1/2 teaspoon dried red pepper flakes
1/4 teaspoon black pepper (ground)

Steps:

Combine all ingredients in a saucepan.
Do not use an aluminum pan.
Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
Pour into clean jars,cover and refrigerate for up to three weeks.
Can be canned or frozen for longer storage.
Plastic containers work best for freezing.
Serve with turkey, chicken or pork.

Nutrition Facts : Calories 424.6, Fat 0.9, SaturatedFat 0.1, Sodium 50.3, Carbohydrate 108.1, Fiber 6.5, Sugar 96.5, Protein 1.9

BLUEBERRY CHUTNEY RECIPE

Blueberry Chutney Recipe image

This delicious and easy condiment recipe for blueberry chutney, made with fresh and dried fruit, is wonderful as a sandwich spread or appetizer dip.

Provided by Linda Larsen

Categories Appetizer Condiment Ingredient

Time 1h15m

Number Of Ingredients 10

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

Steps:

Enjoy!

Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g

CRANBERRY-BLUEBERRY CHUTNEY / RELISH

Cranberry-Blueberry Chutney / Relish image

I was tired of same old cranberry sauce so...I dessed it up and it's the 1st thing people ask me to bring for dinners etc. The flavor's of the different fruit really make it good. Soo Yummy & soo easy too! Enjoy..

Provided by Chef Niki

Categories Chutneys

Time 15m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) bag cranberries
1 (11 ounce) can mandarin oranges (drained)
1/2 cup fresh blueberries
cherry-flavored dried cranberries (amount is up to you)
1 cup sugar (per directions on bag of cranberries)
1 cup water

Steps:

Cook cranberries per directions on the bag.
Take off heat and let cool.
Add the can of manderin oranges, blueberries and craisins.
Put in refrigerator & chill.
You, of course can add more or less of each of the fruit.

Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 3.1, Carbohydrate 48.9, Fiber 3.8, Sugar 42.3, Protein 0.7

BLUEBERRY, FIG CHUTNEY

Blueberry, Fig Chutney image

A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.

Provided by Rita1652

Categories Chutneys

Time 1h20m

Yield 3-4 1/2 pint jars, 25 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sugar
1 cup red raspberry vinegar (6 percent acid)
1 red onion (1 cup finely diced)
1 orange, zest of
1/2 teaspoon grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon finely minced fresh rosemary
4 cups diced fresh figs
3 cups blueberries, frozen or 3 cups fresh blueberries
1 cup frozen cranberries

Steps:

Sterilize jars, lids and rings.
In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
Process for 10 minutes in a hot water bath.
Shut off flame and let sit uncovered for 5 minutes.
Remove to a draft free spot to cool.
Or freeze in containers for 3 months or refrigerate for 3 months.

Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2

BLUEBERRY CHUTNEY FOR GRILLED CHICKEN

Blueberry Chutney for Grilled Chicken image

Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups fresh or frozen blueberries
1/2 cup chopped dried apricots
1/3 cup packed brown sugar
1/3 cup finely chopped onion
3 tablespoons cider vinegar
3 teaspoons minced fresh gingerroot
1/2 teaspoon minced garlic
1/4 teaspoon ground coriander
1/2 cup Italian salad dressing
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. , Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with chutney.

Nutrition Facts : Calories 344 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 348mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

More about "blueberry chutney food"

BLUEBERRY CHUTNEY | TLN

Add sugar, red wine vinegar, lemon juice and raisins to skillet over medium heat. When sugar melts, add shallot, blueberries, ginger, thyme, cinnamon, nutmeg, cloves and salt and pepper. Stirring frequently, cook until …
From tln.ca

See details

SPICED BLUEBERRY CHUTNEY + THE PLOUGHMAN’S LUNCH

Instructions. Combine all ingredients in a small saucepan. Bring to a boil over medium heat, then turn heat down and simmer uncovered (or with the lid ajar to help prevent blueberry juice from spattering everywhere) until the …
From anediblemosaic.com

See details

BLUEBERRY CHUTNEY - PHOEBE'S PURE FOOD

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 …
From phoebespurefood.com

See details

PLANKED BRIE WITH BLUEBERRY CHUTNEY | FOODLAND ONTARIO

Stir in blueberries. Transfer to medium glass bowl, cover and refrigerate until ready to use or up to 1 day. Place soaked cedar plank on preheated grill over medium-high heat. Cover and grill until plank starts to smoke and crackle, …
From ontario.ca

See details

WILD BLUEBERRY CHUTNEY WITH CREAMY BRIE - WILD …

Preheat oven to 350 degrees Slice baguette into 1/2 inch thick pieces. Arrange sliced baguette on sheet pan and drizzle lightly with olive oil. Place in oven for ~10 minutes, until crisp and golden For the Chutney: In saute pan over …
From wildblueberries.com

See details

10 BEST BLACKBERRY CHUTNEY RECIPES | YUMMLY

Smoked Pork Loin With Blackberry Chutney Food Republic. sugar, fresh ginger, red wine vinegar, blackberries, garlic, boneless pork loin and 5 more.
From yummly.com

See details

YOTAM OTTOLENGHI’S BLUEBERRY RECIPES | FOOD | THE …

Put the oats in a medium saucepan with the milk, cream, maple syrup, vanilla, the strips of orange peel and salt. Put on a medium-high heat and, once bubbling, turn down the heat to medium and ...
From theguardian.com

See details

BLUEBERRY CHUTNEY + GOAT CHEESE APPETIZER | LUCI'S MORSELS

Remove from the heat and let sit for 5 minutes, or until cool enough to handle. Transfer to a dish with a lid and refrigerate until chilled, at least 30 minutes. To serve, place the log of goat cheese on a serving platter. Top with …
From lucismorsels.com

See details

BLUEBERRY CHUTNEY - COUNTRY LIVING MAGAZINE

Make the chutney: In a large, nonstick saucepan over high heat, cook shallots and garlic for 1 minute. Add orange, blueberries, vinegar, sugar, tarragon, red pepper, cardamom, and salt and bring to a boil. Reduce heat to …
From countryliving.com

See details

BLUEBERRY CHUTNEY RECIPE - FOOD.COM

In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil. Reduce the heat and simmer for 30 …
From food.com
5/5 (1)
Total Time 1 hr
Category Berries
Calories 500 per serving

In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.

See details

BLUEBERRY CHUTNEY - FAB WITH A CHEESEBOARD | GREEDY …

Variations on this chutney recipe. A few more interesting ingredients that will pair perfectly with blueberry chutney: 3g (2 tsp) coriander seed. 1 vanilla pod. 1g (½ tsp) dried lavender. 1g (½ tsp) dried thyme. 2g (1 tsp) ground mustard powder. 1g (½ tsp) ground cardamom. 2g (½ tsp) ground fenugreek.
From greedygourmet.com
Cuisine American
Total Time 1 hr 20 mins
Category Condiment
Calories 59 per serving

See details

SPICY BLUEBERRY GINGER CHUTNEY - LUNACAFE

Reheat the chutney, and add garlic, ginger, chiles, and 1 cup blueberries. Bring to a simmer. Simmer slowly, stirring frequently, until the sauce thickens and reduces by half, about 10-15 minutes. Remove the spices. Add the remaining 3 cups of blueberries and 1-2 tablespoons water if needed.
From thelunacafe.com

See details

RECIPES, FOOD WEBSITE AND BLOG TEMPLATE - OREGON BLUEBERRY

Recipes: Sauces Blueberry Chutney . As an option to traditional cranberry sauce – mix it up with Blueberry Chutney! Once you dip your mashed potatoes into this, there’s no turning back. The versatile sweetness of blueberries takes cranberry sauce to the next level. This Blueberry Chutney is also a sensational match with grilled turkey, chicken or pork. Ingredients . 4 cups …
From oregonblueberry.com

See details

BLUEBERRY CHUTNEY AND DUCK CONFIT | BC BLUEBERRY COUNCIL

Directions. In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks, place in canning jars and process ...
From bcblueberry.com

See details

BLUEBERRY CHUTNEY WITH ALMONDS - COOK WITH MANALI

You have to heat the oil, add the seasoning and then add the onion and the ginger. Once that is cooked, add the frozen blueberries. And the apple juice, balsamic vinegar, white vinegar and all the spices. After adding the salt and brown sugar , you have to let the chutney cook uncovered on medium-low heat for 25-30 minutes.
From cookwithmanali.com

See details

CANNING – HOW TO MAKE HOMEMADE BLUEBERRY CHUTNEY

Directions: Place blueberries in a large colander and rinse under running tap water and remove stems or any defective berries. Drain water for 5 minutes before placing them into a large stock pot. Stir in the rest of the ingredients. Bring this mixture to …
From pioneerthinking.com

See details

BLUEBERRY–FIG CHUTNEY | RICARDO

In a saucepan over medium heat, soften the onion in the oil. Season with salt and pepper. Add the vinegar, water, sugar and fruit. Bring to a boil and simmer gently until the liquid is syrupy, about 15 minutes. Remove from the heat and add the vanilla. Let cool, then refrigerate. Delicious with fine cheese and bread.
From ricardocuisine.com

See details

SAVORY BLUEBERRY CHUTNEY RECIPE « FRESH BLUEBERRIES

Add the fruit: blueberries, raisins. Add the ground spices: mustard, cinnamon, clove, turmeric, black pepper, salt. Stir to combine and continue to sauté for 2 minutes. Add the liquids: vinegar, lemon juice. Hit the cancel button to stop the sauté function and put on the lid and seal. Pressure cook on high for 5 minutes.
From thekailyaird.com

See details

WILD BLUEBERRY CHUTNEY - CALIFORNIA WALNUTS

Preparation. Heat oil over medium heat in a medium saucepan. Add onion and ginger and cook until soft. Add all remaining ingredients except vinegar and bring to a boil. Reduce heat and simmer until mixture thickens and reduces, about 30 minutes. When chutney has thickened, stir in vinegar and season to taste with salt.
From walnuts.org

See details

HOW TO MAKE HOMEMADE BLUEBERRY CHUTNEY – THE DAILY BERRY

Blueberry Chutney Recipe. 4 cup fresh blueberries. 1 large onion, finely chopped. 1 1/2 cup red wine vinegar. 1/2 cup golden raisins. 1/2 cup brown sugar . 2 teaspoons yellow mustard seed. 1 tablespoon crystallized ginger, finely grated. 1 teaspoon ground cinnamon. 1/2 teaspoon table salt. 1/2 teaspoon ground nutmeg. 1/2 teaspoon dried red pepper. Place …
From thedailyberry.org

See details

EVERYDAY GOURMET | BLUEBERRY CHUTNEY

Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix. Let stand for 10-15 minutes to allow the blueberries to macerate. Add the vinegar and 2 tablespoons water and bring to the boil. Stir well and then reduce to a simmer. Cook the chutney for 20 minutes, stirring occasionally or until thickened.
From everydaygourmet.tv

See details

BLUEBERRY SAGE CHUTNEY

In a small heavy duty saucepan over medium-high heat, add onions, garlic and orange juice. Stir often, bringing to a boil; add in remaining ingredients. Stir until mixture is brought back to a boil. Reduce heat to a simmer and cook for 30 – 40 minutes or until sauce has thickened. Set aside to cool; refrigerate until serving.
From blueberry.org

See details

BEST BACON & BLUEBERRY CHUTNEY | SIMPLE. TASTY. GOOD.

This chutney is the best companion for your next pork roast dinner! Look at this lovely looking blueberry chutney! What a great color. Inspiration this time came from Florence, Italy. Because that is where we had a lovely slab of local pork roast that came with a prune and bacon chutney. We thought it was an odd combination at first. But we ...
From junedarville.com

See details

BLUEBERRY CHUTNEY - CANNING RECIPES

Place blueberries in 4-quart saucepan; add onion, vinegar, raisins, brown. sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half-pint jars.
From canning-recipes.com

See details

BLUEBERRY CHUTNEY RECIPE RECIPES ALL YOU NEED IS FOOD

Steps: Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes.
From stevehacks.com

See details

PICKLED ONION BLUEBERRY CHUTNEY | BC BLUEBERRY COUNCIL

In a large pan, sauté onion, oil, brown sugar, salt and pepper on medium heat for 10-15 minutes. Reduce heat to low and cook for 40-45 minutes until cooked through and caramelized. Add the blueberries, vinegar, wine, mustard and thyme. Return to a boil for 30 seconds then turn heat to low and simmer for another 45 minutes until reduced.
From bcblueberry.com

See details

ROASTED TURKEY SANDWICH WITH BLUEBERRY CHUTNEY

Cut the bread in half lengthwise and place on a work surface, cut sides up. Mix the mayonnaise with the mustard, tarragon, salt, and pepper. Spread the mayonnaise on both sides of the bread to taste. Cover mayo with lettuce leaves then spread with blueberry chutney. Top with a little of the grated cheese and arrange the sliced turkey evenly ...
From blueberry.org

See details

BLUEBERRY BACON CHUTNEY | BC BLUEBERRY COUNCIL

In a medium pan, fry the diced bacon over medium heat, until light brown, but not crispy. Strain the bacon and reserve 2 tablespoons of the bacon fat. Using the same skillet, add the bacon fat, blueberries, shallot, apple, apple cider vinegar, maple syrup, black pepper and clove. Bring to a boil and continue to simmer, on a medium-low heat, for 45- 60 minutes until thick and reduced.
From bcblueberry.com

See details

BLUEBERRY CHUTNEY - FARM BELL RECIPES

Difficulty: Easy Servings: 12 to 16 Prep Time: less then 30 minutes Cook Time: 2 minutes Ingredients. 1 cup fresh or frozen blueberries, thawed, drained 2 …
From farmbellrecipes.com

See details

BLUEBERRY CHUTNEY - THOUGHT 4 FOOD

July 27, 2021 No Comments
From thought4food.life

See details

SAVORY BLUEBERRY CHUTNEY RECIPE | WISH FARMS

Mix sweat onions, ginger and garlic with the other spices. Once translucent, add the orange juice. Bring to a boil, add the blueberries and cook until the berries start to burst. While the berries are cooking, make a gastrique by bringing the vinegars and the sugar to a boil in a separate pot. Combine the two pots and reduce the chutney until ...
From wishfarms.com

See details

TANGY BLUEBERRY CHUTNEY - BLUEBERRY.ORG

Bring to a boil. Reduce heat and simmer until sugar dissolves, about 3 minutes. Add ½ cup of the blueberries. Simmer until saucy, about 5 minutes. Add the remaining ½ cup blueberries. Simmer 1 minute longer. Serve with chicken, pork tenderloin, ham or cheese.
From blueberry.org

See details

BLUEBERRY CHUTNEY WITH ALMONDS - BLUEBERRY.ORG

Instructions. In a pan over medium high heat, add olive oil, fennel seeds and mustard seeds. Add chopped shallot and cook for 1-2 minutes; add chopped ginger. Add frozen blueberries, apple juice, balsamic vinegar, white vinegar garam masala, cayenne pepper. Add dried blueberries, brown sugar and mix everything till well combined.
From blueberry.org

See details

OUR RECIPES: BLUEBERRY CHUTNEY. - BRITISH FOOD IN AMERICA

It may sound somewhat surprising, but blueberries make a good base for savory sauces and condiments. The Wobbly Barn in Killington, Vermont, serves roast quail with blueberry sauce and the Editor likes to serve the little birds with this chutney on the side. Also good with potted foods--chicken, duck, pheasant or rabbit--and cold ham or sandwiches; use it as you would …
From britishfoodinamerica.com

See details

WILD BLUEBERRY CHUTNEY IN ST. GEORGE, SOUTH NB, CANADA - SHOP …

Delivery. Mantel Garland Granite Town Farms, a family owned and operated business since 1985, is nestled in the heart of wild blueberry country in St. George. Winners of a prestigious provincial Ministers Marketing Award of Excellence for product quality and marketing initiatives, we constantly strive for new and innovative ways to better serve ...
From alllocal.ca

See details

BLUEBERRY CHUTNEY RECIPE | MYRECIPES

Follow steps 1 through 4 of Canning Instructions, using five pint-size jars. Advertisement. Step 2. Enclose cinnamon, allspice, cloves, and coriander seeds in a double layer of cheesecloth; tie tightly with string. Step 3. In an 8- to 10-quart pan, combine blueberries, sugar, vinegar, spice bag, orange peel, and 1 1/2 cups water.
From myrecipes.com

See details

BLUEBERRY CHUTNEY | THINK TASTY

Combine all ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat to a simmer. Allow to simmer for 15 minutes, or until sauce thickens and flavors have melded. Cool for 10 minutes, or refrigerate if serving later. Serve with pita chips or …
From thinktasty.com

See details

BLUEBERRY CHUTNEY RECIPE | RECIPELAND

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars.
From recipeland.com

See details

BLUEBERRY GINGER CHUTNEY - BLUEBERRY.ORG

In a medium sized sauce pan on high heat, add oil. Add the red onion and sauté until caramelized. Add garlic and ginger and sauté for 1 minute. Pour in cider and balsamic vinegar, then cook until reduced by half. Stir in blueberries, raisins, white pepper, salt, toasted Chinese 5 spice and brown sugar. Bring mixture to a boil.
From blueberry.org

See details

BLUEBERRY CHUTNEY RECIPE TO CAN OR FREEZE (HONEY SWEETENED)

Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight. Process jars in a water bath canner for 15 minutes, starting timer after canner comes to a boil.
From anoregoncottage.com

See details

WILD BLUEBERRY CHUTNEY - JAMIE GELLER

Preparation. 1 Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes. 2 Add 1 cup of Wild Blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups blueberries and simmer another 10 minutes. Wild Blueberry Chutney yields about 1 cup.
From jamiegeller.com

See details