Blueberry Chutney

Blueberry season is one of my favorite parts of summer (well that and watermelon!), so naturally I now have a large bag of berries in my freezer waiting to be devoured.  I usually add frozen berries to my breakfast cereal, or sometimes bake with them.  As much as I love pie, and other desserts, I wanted to find a way to use the berries with savory dishes. This led me to make my own homemade chutney.  I have been using this sauce in every place I can think of, such as chickpea cutlets, inside wraps, or on veggie burgers. I am not sure I have ever made a chutney like this before so I started with this Tangy Blueberry Chutney recipe. I decided to leave out the raisins, and added fresh ginger and mint.


  • 1 medium chopped onion
  • 4 garlic cloves, minced
  • 1 Tbl. minced ginger
  • 1/4 cup apple cider vinegar
  • 1 cup blueberries
  • 1/2 cup fresh chopped mint


In a small saucepan, combine onion, garlic, ginger, sugar, and vinegar, and bring to a boil.  Reduce heat, and simmer until the sugar is dissolved.  Next add 1/2 of the berries, and simmer until mixture has a sauce-like consistency.  Add the remaining blueberries, and mint allow to cook for about 1 minute.


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