blueberry and plum chutney

Blueberry Chutney Recipe

posted in: Condiments  |  Time:    |    Tagged in: Mother’s Day  |   Print Recipe

This chutney incorporates springtime flavors 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 favorite chicken or pork dish, as the base for a dressing on your favorite summer salad or paired with aged cheddar and lesley stowe raincoast oat crisps™ oat and rosemary raisin.

Pairs with: lesley stowe raincoast oat crisps oat and rosemary raisin, lesley stowe raincoast crisps® cranberry and hazelnut, lesley stowe raincoast crisps® salty date and almond

  • 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