Blueberry Chutney

I created this recipe after a favorite commercial chutney was no longer produced.  Serve on cheese, or meats or use to make the Baked Blueberry Chicken recipe.
2 cups fresh or frozen blueberries
1 1/4 cups sugar
1/2 cup white vinegar
1/2-teaspoon cloves
1-teaspoon cinnamon

1.    Combine all of the ingredients in a stainless steel 2-quart pot and cook over medium heat for 10-15 minutes or until slightly thickened.  Cool and place in clean jars.  Keep refrigerated.

Tidbits: When using frozen berries, drain defrosted fruit well or pat dry before using.  Cooking time will be slightly longer but end results will be equally good. The vinegar and chutney make great gifts as well!

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