Blueberry Chutney
Serves: 1½ cups
  • 1 tablespoon olive oil
  • ⅓ cup chopped sweet onion
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon crushed dried rosemary
  • ⅛ teaspoon ground cardamom
  • ⅛ 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
  • ¼ teaspoon grated lemon peel
  1. In a 1-quart saucepan simmer the onion in the olive oil over medium-low heat until tender.
  2. Add the thyme, cinnamon, rosemary, cardamom, salt and pepper to the tender onions. Cook for 1 minute.
  3. 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.
  4. 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.
  5. Add the lemon juice and peel to the berries. Remove from heat and allow to cool.
An optional addition is fresh, grated ginger.
Keep refrigerated for 1 week or freeze.
Recipe by Weavers Orchard at