Ingredients for Blueberry Chutney
- Red Wine Vinegar
- 1/2 cup honey
- 1/2 cup granulated sugar
- White Wine
- Red Onions
- 2 cloves garlic (minced)
- Red Chili Peppers
- 1 cinnamon stick
- 1 inch piece of ginger (grated)
- Whole Coriander Seed
- 2 cups fresh blueberries
- Golden Raisin
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How to Make Blueberry Chutney
- In a large, non-reactive saucepan, combine 1 cup apple cider vinegar, 1/2 cup honey, 1/2 cup granulated sugar, 1/4 cup dry white wine, 1 medium onion (finely chopped), 2 cloves garlic (minced), 1-2 small red chilies (finely chopped, adjust to taste), 1 cinnamon stick, 1 inch piece of ginger (grated), and 1 teaspoon coriander seeds. Bring to a boil over medium-high heat.
- Reduce heat to low, and simmer gently for 30 minutes, or until the mixture has slightly reduced and thickened, stirring occasionally.
- Add 2 cups fresh blueberries and 1/2 cup raisins. Continue to cook gently for another 10 minutes, stirring occasionally, until the blueberries have softened and released their juices.
- Remove from heat and let cool completely. Transfer to sterilized jars with tight-fitting lids. Refrigerate for at least 24 hours to allow the flavors to meld. Store in the refrigerator for up to 3 weeks, or can according to standard canning procedures for longer storage.
- Enjoy! The flavor of this chutney deepens over time, so feel free to let it age for a few weeks before serving for an even more complex taste.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
419g
Fat
0g
Carbs
41g
