Blueberry Chutney Recipe
Cook Time: 40 minutes
Prep Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: About 3 cups
Description:
This delightful blueberry chutney is another family favorite, adapted from Southern Living and passed down from my mom’s chutney collection. It’s a versatile condiment that pairs wonderfully with a variety of dishes. This chutney works beautifully as a topping for cheese and crackers, and it also complements grilled chicken or pork. Its vibrant sweetness and tanginess make it a must-have addition to your recipe collection.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Granny Smith apple | 1 |
| Sugar | 1/2 cup |
| Ground ginger | 1/2 teaspoon |
| Dry crushed red pepper | 1 teaspoon |
| Ground black pepper | 1 teaspoon |
| Blueberries | 1 cup |
| Apple cider vinegar | 1/4 – 1/2 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 317.4 kcal |
| Fat Content | 0.9 g |
| Saturated Fat Content | 0.1 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 7.5 mg |
| Carbohydrate Content | 80.3 g |
| Fiber Content | 7 g |
| Sugar Content | 66.6 g |
| Protein Content | 2.1 g |
Instructions:
-
Prepare the Ingredients:
Begin by peeling and coring the Granny Smith apple, then chop it into small pieces. Place it in a large pot along with the sugar, ground ginger, crushed red pepper, and black pepper. -
Cook the Mixture:
Over medium-high heat, bring the mixture of apple and spices to a boil. Once boiling, lower the heat to a simmer and cook for about 15 minutes. Stir occasionally to prevent the mixture from sticking to the bottom of the pot. The apple should soften during this time. -
Add Blueberries and Vinegar:
Next, add the fresh blueberries and apple cider vinegar to the pot. Bring everything to a boil once more, then lower the heat to medium and let it simmer for 40 minutes, stirring often. The chutney will begin to thicken as it cooks. Be patient, as the flavors meld together during this simmering process. -
Cool and Store:
Once the chutney has reached a thick, jam-like consistency, remove the pot from the heat. Allow the chutney to cool for a few minutes before dividing it into airtight containers. Let the chutney cool completely before sealing the containers. -
Storage Instructions:
Store your chutney in the refrigerator for up to one week. If you’d like to keep it longer, you can freeze it for up to 6 months. This chutney also makes a great gift when placed in decorative jars.
Tips:
- The sweetness of the chutney comes from both the sugar and the natural sugars in the apples and blueberries. Feel free to adjust the amount of sugar based on your personal taste preference.
- The crushed red pepper adds just the right amount of heat to balance the sweetness of the fruit. If you prefer a milder chutney, reduce or omit the red pepper.
- If you don’t have Granny Smith apples, you can substitute them with another tart apple variety like Braeburn or Honeycrisp for a slightly different flavor profile.
Serving Suggestions:
This tangy blueberry chutney is incredibly versatile. Here are some ideas for how to use it:
- Cheese and Crackers: Spread the chutney over a block of cream cheese or goat cheese for an easy appetizer.
- Grilled Meats: Serve it alongside grilled chicken, pork, or even grilled fish for a burst of flavor.
- Sandwiches or Burgers: Add a spoonful of chutney to sandwiches or burgers for a fruity twist.
- Roasted Vegetables: Pair this chutney with roasted root vegetables for an unexpected yet delicious combination.
Enjoy this deliciously sweet and tangy blueberry chutney as a flavorful addition to your meals, and remember that it makes a great gift for friends and family as well!
