Blueberry Chutney Indian

I especially love it with artisan crackers topped with local cream cheese or farmers cheese. Stir blueberries almond breeze raisins red onion bell pepper vinegar sugar ginger and garlic together in a medium saucepan 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.

Olivia Luz

Use this to make our blueberry chutney glazed duck breast. Season with salt and pepper to taste. Bring to a boil. After about 5 6 minutes add the sugar. Spicy blueberry ginger chutney this deep violet chutney is sweet tart spicy hot and packed with flavor.

Stir mixture over medium heat until the blackberries burst. Continue to stir and simmer until the berries start to pop in about 5 10 minutes. Turn the heat to low and let the berries simmer and stir so that they don t stick to the bottom of the pan. Lower heat and simmer for 15 minutes or until the apple is tender stir frequently. Add the vinegar and 2 tablespoons water and bring to the boil.

Add the first 7 ingredients to a large pot. Stir well and then reduce to a simmer. Season with salt and pepper. Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Chutney is just a mixture of fruits and vegetables cooked with vinegar and spices until thick.

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It s very easy to make and freezes well. Spiced blueberry chutney the ploughman s lunch october 9 2013 by faith 8 comments after making rye bread i thought making about a nice homemade jam to go with it something sweet spiced and fall like. Or as an accompaniment to a savory chèvre or gorgonzola cheesecake. Remove cover and cook until excess liquid has cooked off about 10 minutes more. Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix.

Let stand for 10 15 minutes to allow the blueberries to macerate. Alan richardson lightly spiced with tarragon red pepper and cardamom this versatile chutney works well as a glaze on pork and poultry. Add the the berries and water in a thick bottom pan and bring it to boil. Cook and stir until chutney is thickened 10 to 15 minutes. Refrigerate until chilled at least 30 minutes.

Stir blueberries into onion mixture and cook for 2 to 3 minutes. Combine all the ingredients except the vinegar in a large saucepan. Reduce heat then simmer covered for 20 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Let stand for 10 15 minutes to allow the blueberries to macerate.

Reduce heat then simmer covered for 20 minutes. It s very easy to make and freezes well. Add the first 7 ingredients to a large pot. Stir mixture over medium heat until the blackberries burst. Use this to make our blueberry chutney glazed duck breast.