Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix. Blueberry chutney chutney will keep in an airtight container in the fridge for up to 2 weeks. Serve with cheese charcuterie roast chicken or pork. Bring to a boil then cook over medium high heat stirring often until the berries are softened and breaking down 8. Lower heat and simmer for 15 minutes or until the apple is tender stir frequently.
Cook and stir until chutney is thickened 10 to 15 minutes. The versatile sweetness of blueberries takes cranberry sauce to the next level. Arrange the chicken pieces skin side up in a baking pan reserving the marinade. Add the first 7 ingredients to a large pot. Let stand for 10 15 minutes to allow the blueberries to macerate.
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It s very easy to make and freezes well. Bring to a boil. Fresh blueberries cooked with almond breeze almondmilk onions vinegar and raisins make a tangy but sweet chutney. Add the strawberries dried blueberries brown sugar vinegar and ginger. It s very easy to make and freezes well.
Add the strawberries dried blueberries brown sugar vinegar and ginger. Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Cook and stir until chutney is thickened 10 to 15 minutes. This fabulous recipe for blueberry chutney is perfect as a sandwich spread especially with ham and is also wonderful warmed and served over cream cheese or softened brie or camembert cheese as an appetizer. Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix.
