Blueberry Chutney
Garden Home Retreat house chef Brian Kelley uses this lovely blueberry chutney as a topping for his savory lemon thyme shortbread.
Ingredients
- 1 1/2 pints blueberries
- 1/4 cup yellow onion, chopped
- 1 tbsp. ginger, grated
- 1/2 cup pack light brown sugar
- 1/3 cup cider vinegar
- 1 tbsp. cornstarch
- 1/4 tsp. salt
- zest of one lemons
- dash cinnamon, ground
Instructions
In large saucepan, combine all ingredients. Bring mixture to boil over medium heat, stirring frequently. Boil for 1 minute. Don't overcook or the berries will break down.
Allow the mixture to cool, then remove to a container and refrigerate covered until ready to use. The chutney will keep for 2 weeks in the refrigerator.
Makes 2 cups.
Notes
Time to prepare: 15 minutes.
There are no comments yet for this page.