Blueberry Chutney


  • 1 quart fresh or frozen blueberries
  • 1 medium yellow onion, peeled and finely chopped
  • 1 cup red wine vinegar
  • ¼ cup port wine
  • ½ cup dried cranberries, preferably unsweetened
  • ¾ cup packed light brown sugar
  • 2 teaspoons yellow mustard seeds, whole
  • ½ cinnamon stick
  • 1 teaspoon coriander seeds, crushed
  • ¼ teaspoon chili flakes, crushed
  • 1 tablespoon finely chopped candied ginger
  • ¼ teaspoon salt


  1. Wash, drain and sort the blueberries. Place them in a heavy large saucepan with all the other ingredients and mix well. Slowly bring to a boil, then reduce to a simmer and cook uncovered, stirring regularly until the mixture thickens and the spoon leaves a trace, for about 1.5 to 2 hours. Towards the end, stir often to make sure it does not stick to the bottom.
  2. Remove the cinnamon stick and fill the piping hot chutney into jars with bands and new lids. Process in a boiling water bath.