(adapted from BBC Food)
Ingredients1 tbsp olive or other vegetable oil
1 shallot, finely chopped
1 small garlic clove, finely chopped
2 pints blueberries
1-2 tbsp sugar (white or brown)
pinch ground cinnamon
pinch ground cloves
pinch ground allspice
pinch of freshly grated lemon rind
2 tbsp cider vinegar
2. Add the blueberries then the sugar, spices and lemon rind. Bring the mixture to a boil, then add the vinegar and reduce heat. Continue to cook until the mixture thickens.
3. Serve warm accompanied by cheese and bread or place into a medium jar and refrigerate for up to a month.
Although chutneys are normally eaten fresh, I plan to preserve mine to give away at Christmas.
Let me know if you’ve made this, too!