Blueberry Chutney
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g blueberries, (blueberries) from cultivated cultivation
- 300 g onion (s), red
- 250 g cane suar
- 200 ml red wine vinegar, preferably a good balsamic vinegar
- 2 tablespoon lemon juice, freshly squeezed
- 2 cloves garlic, freshly squeezed
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon thyme, dried and rubbed
- 1 teaspoon black pepper, freshly ground
- 0.5 teaspoon ½ mustard seeds, ground
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ cayenne pepper, to taste
Print Recipe
Pin Recipe Instructions
- Clean and sort the blueberries, rinse carefully in the large kitchen sieve with cold water. Drain. Peel and finely chop the onions.
- Put all ingredients in a large, tall saucepan and mix well. Bring to a boil over a mild heat and simmer for about 45 minutes, stirring frequently, until the mixture takes on a thick consistency. Fish out the bay leaf and dispose of it. Pour the chutney into twist-off jars that have been rinsed hot, close immediately and turn upside down for 5 minutes.
- Makes about 7-8 twist-off glasses of 200 ml each. The chutney can be kept for approx. 12 months. Store in a dark and cool place.
- The chutney tastes great with venison, lamb, poultry and beef, also with grilled meat or roast pork, but especially with hearty cheese, especially tasty with sheep or goat cheese. Also suitable as a dip or sauce for vegan dishes. Incidentally, a great Christmas present, very personal and seasonally prepared!
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