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.
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.
It will end up looking very juicy like this:
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.