Blueberry Chutney…Again…

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Well I was wanting to make that yummy blueberry Chutney I made last year (once again with blueberries from Minto Island Growers) and I could NOT find the recipe…then I noted that somebody had clicked on “Blueberry Chutney” on my blog and…VOILA… there it was from last summer…from the Oregonian Cookbook of 2012, (page 240) from Greg Higgins…YUM.  (Kind weird to reference your own self?)

Blueberry Chutney

4 cups fresh berries

1 large yellow onion, finely chopped (half the berries and shallots work too, for a smaller batch…)

1/2 c. red or white wine vinegar

1/3 c. firmly packed brown sugar

1/3 c. cried cherries (golden raisins work well)

2 Tblsp minced fresh ginger

2 Tblsp minced garlic

2 Tblsp curry powder (preferably Madras)

2 tsp yellow or brown mustard seeds

1/2 tsp salt

3 Tblsp chopped fresh mint

Sterilize 4 1/2 pint jars…(because this chutney will be stored in the fridge you don’t need to use canning jars).  Fill with hot water until needed

in a heavy bottomed pot combine berries, onion, vinegar, brown sugar, dried cherries, ginger, garlic, curry powder, mustard seeds, and salt.  Bring to a boil, then reduce heat; simmer until the onions are very tender and the chutney is very tender and the chutney has thickened, about 20 to 25 minutes.  Stir often to avoid scorching.  Remove from heat and let cool before adding mint.

Spoon the mixture into the jars, attach lids and refrigerator.  Chutney will keep for at lest 3 to 4 weeks…good with Salmon, tuna, poultry, pork…we haven’t found anything it isn’t good on….

real blueberrieschutney cookbookblueberries


  1. I’m adding some garlic salt instead of garlic cloves, hope it’s a good idea, as I don’t wanna use garlic here directly…

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