Blueberry-Ginger Chutney

Name: Blueberry-Ginger Chutney
Yield: Makes 3 cups
Ingredients: 1 cup apple cider vinegar; 1 cup granulated sugar; 1 cup firmly packed light brown sugar; 1 tart apple, peeled and chopped; ½ cup minced crystallized ginger; 1 tablespoon mustard seeds; 2 teaspoons lemon zest; ½ teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon ground cloves; 6 cups fresh or frozen blueberries; 6 cups fresh or frozen blueberries

Preparation info

Makes
3
cups

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

This spicy condiment isn’t “hot,” even though it contains red pepper flakes. The rich and tangy flavor pairs well with meats. For an easy but special appetizer, pour this chutney over a block of cream cheese, and serve with crackers or gingersnaps.

Ingredients

1 cup apple cider vinegar
1 cup granulated sugar
1 cup

Vegan
Gluten-free

Method

Combine vinegar, sugars, apple, ginger, mustard seeds, zest, cinnamon, salt, red pepper flakes, and cloves in a large pot over medium heat. Cook, stirring frequently, until sugar dissolves.

Increase heat and bring mixture to a boil. Reduce heat to medium-low and simmer 30 minutes until mixture is reduced and slightly syrupy.

Stir in blueberries. Bring to a simmer and cook 45 min