Cook and stir until chutney is thickened 10 to 15 minutes. Turn the heat to low and let the berries simmer and stir so that they don t stick to the bottom of the pan. Reduce heat then simmer covered for 20 minutes. Let stand for 10 15 minutes to allow the blueberries to macerate. 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.
Use this to make our blueberry chutney glazed duck breast. Or as an accompaniment to a savory chèvre or gorgonzola cheesecake. Stir blueberries almond breeze raisins red onion bell pepper vinegar sugar ginger and garlic together in a medium saucepan and bring to a boil. Lower heat and simmer for 15 minutes or until the apple is tender stir frequently. Chutney is just a mixture of fruits and vegetables cooked with vinegar and spices until thick.
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Refrigerate until chilled at least 30 minutes. Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Alan richardson lightly spiced with tarragon red pepper and cardamom this versatile chutney works well as a glaze on pork and poultry. Remove cover and cook until excess liquid has cooked off about 10 minutes more. Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix.
Add the first 7 ingredients to a large pot. I especially love it with artisan crackers topped with local cream cheese or farmers cheese. Season with salt and pepper. Add the first 7 ingredients to a large pot. Refrigerate until chilled at least 30 minutes.
Season with salt and pepper. Spicy blueberry ginger chutney this deep violet chutney is sweet tart spicy hot and packed with flavor. Use this to make our blueberry chutney glazed duck breast. Add the the berries and water in a thick bottom pan and bring it to boil. Cook and stir until chutney is thickened 10 to 15 minutes.
