Blueberry Chutney

I can’t wait to try this sweet chutney with some crackers and cheese for a light lunch.
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Blueberry Chutney

(adapted from BBC Food)

Ingredients

1 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

Method

1. In a medium, non-stick saucepan, sauté the shallot and garlic with the oil.
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.

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Although chutneys are normally eaten fresh, I plan to preserve mine to give away at Christmas.
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Let me know if you’ve made this, too!
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1 comment :

Kevin said...

I like the sound of a blueberry chutney.