Blueberry Chutney Recipes

BLUEBERRY CHUTNEY

Steps:

• Add the first 7 ingredients to a large pot; bring to a boil.
• Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
• Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
• Divide mixture into air-tight containers.
• Store in refrigerator up to 1 week; freeze up to 6 months.

BLUEBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan.
• Do not use an aluminum pan.
• Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
• Pour into clean jars,cover and refrigerate for up to three weeks.
• Can be canned or frozen for longer storage.
• Plastic containers work best for freezing.
• Serve with turkey, chicken or pork.

PORK TENDERLOIN WITH BLUEBERRY CHUTNEY

Steps:

• Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
• While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
• Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.

BLUEBERRY CHUTNEY

Steps:

• In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
• Reduce the heat and simmer for 30 minutes, until reduced slightly.
• Add the blueberries and raisins and cook gently for 10 minutes.
• Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.