Wild Blueberry Chutney

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Use in place of your favorite relish. It's perfect with pork roast, duck, venison, broiled meats such as chicken or beef, as an accompaniment to a festive Thanksgiving or Christmas dinner, or as a topping for a turkey or chicken sandwich. Or it use as an appetizer by topping a small wheel of brie cheese with the chutney and serving it with crackers or bread.

  • Yields about 1 cup (800 g)



  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 (150 g) of wild blueberries, and the cranberries.
  3. Simmer 20 minutes, stirring frequently.
  4. Add remaining 2 cups (300g) blueberries and simmer another 10 minutes.