While the chutney cooks place tenderloin on an aluminum foil lined baking sheet. In a large nonstick saucepan over high heat cook shallots and garlic for 1 minute. The versatile sweetness of blueberries takes cranberry sauce to the next level. Once you dip your mashed potatoes into this there s no turning back. Blueberry chutney chutney will keep in an airtight container in the fridge for up to 2 weeks.

Great served over meat or poultry. Serve with cheese charcuterie roast chicken or pork. Reduce heat to medium low and simmer stirring occasionally until thickened about 50 minutes. I thought i should try it at home as well since we eat pork roast quite frequently. Refrigerate until chilled at least 30 minutes.

It s very easy to make and freezes well. So that chutney idea stayed in the back of my mind for a while. Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix. Cook and stir until chutney is thickened 10 to 15 minutes. Add the first 7 ingredients to a large pot.

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Lower heat and simmer for 15 minutes or until the apple is tender stir frequently. As an option to traditional cranberry sauce mix it up with blueberry chutney. Broil turning occasionally until an instant read thermometer inserted in the thickest part of meat registers 145 degrees 15 to 20 minutes. Blueberry chutney with apple bacon. Season well with salt and pepper.

Fresh blueberries cooked with almond breeze almondmilk onions vinegar and raisins make a tangy but sweet chutney. 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. However when we do we usually serve it with a creamy sweet mustard sauce or a delicious crosse and blackwell style piccalilli cream sauce. Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Mix the olive oil harissa paste lemon rind and juice and rub onto the chops.

Chutney is just a mixture of fruits and vegetables cooked with vinegar and spices until thick. This blueberry chutney is also a sensational match with grilled turkey chicken or pork. Bring to a boil. Rub with 2 teaspoons mustard. Cook in a non stick pan over a high heat or on the braai for 6 minutes on a side or until cooked through.

Season with salt and pepper. Season with salt and pepper. Chutney is just a mixture of fruits and vegetables cooked with vinegar and spices until thick. Fresh blueberries cooked with almond breeze almondmilk onions vinegar and raisins make a tangy but sweet chutney. Lower heat and simmer for 15 minutes or until the apple is tender stir frequently.

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Cook in a non stick pan over a high heat or on the braai for 6 minutes on a side or until cooked through. It s very easy to make and freezes well. Great served over meat or poultry. While the chutney cooks place tenderloin on an aluminum foil lined baking sheet.