Cooking Index - Cooking Recipes & IdeasBlueberry Chutney Recipe - Cooking Index

Blueberry Chutney

Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poultry and fruits.

Type: Fruit

Recipe Ingredients

4 cups 948mlFresh blueberries - rinsed, stemmed
1 cup 62g / 2.2ozOnion - finely chopped (medium)
1 1/2 cups 355mlRed wine vinegar
1/2 cup 80g / 2.8ozGolden raisins
1/2 cup 80g / 2.8ozBrown sugar - (firmly packed)
2 teaspoons 10mlYellow mustard seed
1 tablespoon 15mlGrated crystallized ginger
1/2 teaspoon 2.5mlGround cinnamon
1   Salt
1   Ground nutmeg
1/2 teaspoon 2.5mlDried red pepper flakes

Recipe Instructions

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. Keep hot until needed. Prepare lids as manufacturer directs.

Ladle the hot chutney into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet).

This recipe yields 4 half-pint jars.

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