blueberry and plum chutney

Blueberry Chutney Recipe

This chutney incorporates springtime flavours preserved for enjoyment throughout the year. You can easily multiply as desired and store jars away for when you need a fresh fruity hit throughout the long winter months. In the meantime, enjoy some with your favourite chicken or pork dish, as the base for a dressing on your favourite summer salad or paired with aged cheddar and lesley stowe raincoast oat crisps™ oat and rosemary raisin.

Directions
  • STEP 1: Heat oil until it is hot, add onions and ginger and cook for 3-5 minutes until golden.
  • STEP 2: Add the rest of the ingredients.
  • STEP 3: Cook 10 minutes until plums are tender and liquid is reduced.
  • STEP 4: Store in fridge for up to one week or preserve as per traditional canning instructions.
Ingredients
  • 1 Tbsp. olive oil
  • 1/2 sliced small red onion
  • 3 Tbsp. minced ginger
  • 1/2 cups brown sugar
  • 12 pitted plums
  • 1-1/2 cups blueberries
  • 1/2 cup orange juice
  • 1/2 cup raspberry vinegar
  • 1/2 tsp. ground allspice
  • 1/2 tsp. nutmeg
  • sea salt and coarse black pepper to taste

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