Bring to a boil. Great served over meat or poultry. Add the first 7 ingredients to a large pot. Add orange blueberries vinegar sugar tarragon red pepper cardamom and salt and bring to a boil. This fabulous recipe for blueberry chutney is perfect as a sandwich spread especially with ham and is also wonderful warmed and served over cream cheese or softened brie or camembert cheese as an appetizer.
Serve with a generous portion of chutney and a lovely side salad. I thought i should try it at home as well since we eat pork roast quite frequently. Season with salt and pepper. Blueberry chutney chutney will keep in an airtight container in the fridge for up to 2 weeks. Chutney is just a mixture of fruits and vegetables cooked with vinegar and spices until thick.
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While the chutney cooks place tenderloin on an aluminum foil lined baking sheet. Reduce heat to medium low and simmer stirring occasionally until thickened about 50 minutes. In a large nonstick saucepan over high heat cook shallots and garlic for 1 minute. Season well with salt and pepper. So that chutney idea stayed in the back of my mind for a while.
Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Refrigerate until chilled at least 30 minutes. As an option to traditional cranberry sauce mix it up with blueberry chutney. Broil turning occasionally until an instant read thermometer inserted in the thickest part of meat registers 145 degrees 15 to 20 minutes. Fresh blueberries cooked with almond breeze almondmilk onions vinegar and raisins make a tangy but sweet chutney.
It s very easy to make and freezes well. It s very easy to make and freezes well. Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. While the chutney cooks place tenderloin on an aluminum foil lined baking sheet. However when we do we usually serve it with a creamy sweet mustard sauce or a delicious crosse and blackwell style piccalilli cream sauce.
Fresh blueberries cooked with almond breeze almondmilk onions vinegar and raisins make a tangy but sweet chutney. Serve with a generous portion of chutney and a lovely side salad. Serve with cheese charcuterie roast chicken or pork. Bring to a boil.
