This delectable sweet, savory and spicy blueberry chutney recipe utilizes blueberries fresh from the garden. It’s so good you’ll want to spread it on anything and everything.
¼ C broth or 1 tbsp oil for sauteing
5 Cups fresh or frozen blueberries
1 onion chopped
1 – 2 cloves garlic, minced
1 cup vinegar (I like to use …)
1 T grated ginger
¾ C brown sugar – packed (you can substitute 1 cup of honey or maple syrup)
¾ C golden raisins
1 tsp ground mustard
Salt to taste
½ tsp Cinnamon
1 tsp cardamom pods
¼ tsp clove
½ tsp ground cumin seed
¼ tsp turmeric
½ tsp black pepper
1 tsp red pepper flakes1 lemon – zest and juice
Heat the broth or oil in the pot on the “sauté” setting.
Sauté the spices until they are brown and toasted: cardamom pods, cumin seed, red pepper flakes
Add your aromatics: ginger, garlic, onion
Add the fruit: blueberries, raisins
Add the ground spices: mustard, cinnamon, clove, turmeric, black pepper, salt
Stir to combine and continue to sauté for 2 minutes
Add the liquids: vinegar, lemon juice
Hit the cancel button to stop the sauté function and put on the lid and seal.
Pressure cook on high for 5 minutes.
Once finished, manually release the pressure.
Stir the chutney, then add the sweetener: brown sugar (or honey/syrup)
Add the zest and adjust seasoning as needed: lemon zest (more salt, pepper or red pepper flakes if desired)
Turn the sauté function back on and cook for 2 more minutes.
Let cool completely. Your chutney is ready to spread on anything and everything!
I like to transfer what I don’t plan to use right away to freezer containers in ½ pint increments.
- Category: Sauce