Monday, July 22, 2013

Blueberry Chutney

When I was younger I remember my grandmother always making chutney and setting it on the table for every meal. I never really knew what it was and I think I probably didn't like it at that time. About a year ago I decided I wanted to figure out what it was for, what to eat it with and how to make it. I found out it is an Indian condiment that can be made from fruits, berries, onions or even cilantro (which is delicious!!) I made an apricot chutney which tasted amazing... but I haven't made any since!
Fast forward to today, when the massive amount of blueberries we bought at the beginning of the week started to go mushy and I knew it was time to use them up. I made (another) batch of blueberry muffins and cooked up some blueberry chutney.

Blueberry chutney recipe

I took the recipe from How to Cook Everything Vegetarian and changed it around a bit to fit what I actually had in my pantry. I'm positive that there are more authentic recipes out there, but this should be a pretty good introduction to chutneys if you have never had any before. It's like a jam with a spicy kick.

2 Cups fresh blueberries
1/2 Cup dried cherries
1/2 Cup lime juice
1/4 tsp red pepper flakes
1/4 tsp cloves
2 Tbsp brown sugar

Combine everything in a saucepan and turn onto high until it comes to a boil. Reduce the heat to medium and simmer for 15 minutes.

Blueberry chutney recipe

Blueberry chutney recipe

It will end up looking very juicy like this:

Blueberry chutney recipe

Blueberry chutney recipe

The great thing about chutney is that it's easy to make and just a little bit spicy. Joe and I had it on crackers with goat cheese for lunch and then for dinner we had it with a coconut shrimp curry. You can use it on anything from yogurt to ice cream, crepes, cold meats and as a sauce for samosas too.


Linda Bouffard said...

Wow. I may have to make that. I'm on a blueberry kick right now. So I am featuring you for this and pinning also. Thanks for linking over at What to do Weekends, too. New linky open tonight. Linda

Sarah Grace said...

Thank you so much!

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