Blueberry Chutney
- Yield: 1 1/2 cups 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1/3 cup chopped sweet onion
- 1 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon crushed dried rosemary
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon sea salt
- pinch cayenne or red pepper flakes
- 2 cups blueberries, fresh or frozen
- 2 teaspoons arrowroot powder or corn starch
- 1 tablespoon sugar (sugar in the raw, honey or agave)
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon grated lemon peel
Instructions
- In a 1-quart saucepan simmer the onion in the olive oil over medium-low heat until tender.
- Add the thyme, cinnamon, rosemary, cardamom, salt and pepper to the tender onions. Cook for 1 minute.
- Add the blueberries and arrowroot to the spices and increase the heat to medium. Stir and cook until the berries begin to simmer/low boil and release their liquid.
- Reduce heat to simmer; add the sugar and balsamic to the blueberries and simmer. Use a spoon or potato masher to break some of the berries. Simmer for 8 minutes.
- Add the lemon juice and peel to the berries. Remove from heat and allow to cool.
Notes
An optional addition is fresh, grated ginger.
Keep refrigerated for 1 week or freeze.