Blueberry Kitchen: Contemporary Recipes from the Culinary Institute of America

Blueberry Chutney

Ingredients Amount
Olive oil 2 tbsp.
Shallot, minced ¼ cup
Ginger, minced 2 tsp.
Garlic, minced 1 tsp.
Apple cider vinegar 3 tbsp.
Orange juice ¼ cup
Honey ¼ cup
Kosher salt ¼ tsp.
Cinnamon, ground ⅛ tsp.
Blueberries, frozen 2 cups

Method

  1. In a small saucepot over medium heat, add the olive oil and cook shallots, ginger, and garlic for 1 minute. Add orange juice, honey, apple cider vinegar, salt, cinnamon, and frozen blueberries and bring to a boil.

  2. Reduce heat to medium low and simmer, stirring occasionally, until thickened, about 50 minutes.

  3. Remove from the heat and pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month.

Yield: 1 pint

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