Best 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.

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

BLUEBERRY CHUTNEY

Steps:

• Stir blueberries, Almond Breeze, raisins, red onion, bell pepper, vinegar, sugar, ginger, and garlic together in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes.
• Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper.
• Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.

MARA'S BLUEBERRY CHUTNEY

Steps:

• Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.

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.

CHICKEN CORDON BLEU ROLL-UPS WITH GINGER 'N' SPICE BLUEBERRY CHUTNEY

Steps:

• Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.
• Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated. Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly. Pour the toasted panko into a shallow dish.
• In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.
• Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil. Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally. Let rest for 20 minutes.
• Preheat the oven to 350 degrees F.
• For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.
• After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes. Remove from oven and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.

BAKED BRIE WITH BLUEBERRY CHUTNEY

Steps:

• Combine all ingredients, except Brie, in a medium saucepan.
• Bring to a boil, at medium heat, and boil for 1 minute, stirring constantly to avoid sticking or burning.
• Remove from heat, discard the cinnamon stick and chill in a covered container until flavors are well blended and mixture is cold.
• Preheat oven to 350 degrees.
• Bake Brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft.
• Place on a serving plate and top with the cold blueberry chutney.
• Serve with crackers.

CHICKEN WITH BLUEBERRY-GINGER CHUTNEY

Steps:

• To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.
• Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.
• To make the chicken: combine the oil, basil, oregano, chicken, and minced garlic in a large heavy-duty zip-lock pastic bag; seal the bag.
• Marinate in the refrigerator for 2 hours, turning occasionally.
• Take chicken out of the bag and throw away marinade.
• Sprinkle chicken with salt and pepper.
• Heat a large grill pan over medium-high heat.
• Cook chicken 5 minutes on each side or until done.
• Serve with chutney.

BAKED BRIE WITH BLUEBERRY CHUTNEY

Steps:

• 1. Combine all ingredients, except Brie, in a medium saucepan. 2. Bring to a boil, at medium heat, and boil for 1 minute, stirring constantly to avoid sticking or burning. 3. Remove from heat, discard the cinnamon stick and chill in a covered container until flavors are well blended and mixture is cold. 4. Preheat oven to 350 degrees. 5. Bake Brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft. 6. Place on a serving plate and top with the cold blueberry chutney. 7. Serve with crackers.

CRANBERRY-BLUEBERRY CHUTNEY / RELISH

Steps:

• Cook cranberries per directions on the bag.
• Take off heat and let cool.
• Add the can of manderin oranges, blueberries and craisins.
• Put in refrigerator & chill.
• You, of course can add more or less of each of the fruit.

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.

BLUEBERRY CHUTNEY FOR GRILLED CHICKEN

Steps:

• For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. , Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with chutney.

BLUEBERRY PEACH CHUTNEY

Steps:

• Prepare jars, lids and bands.
• In a large pot, combine peaches, blueberries, onion, ginger,jalapeno, garlic, brown sugar, salt and vinegar.
• Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 35 minutes or until onions are translucent and mixture is thickened to a thin jammy consistency.
• Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles
• and adjust headspace if needed.
• Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.

BLUEBERRY CHUTNEY

Steps:

• Combine vinegar through salt in heavy saucepan, boil 2 minutes. Add remaining ingredients and simmer until thickened, about 1 hour. Spoon into half-pint jars and process as usual. July 1995 made a double recipe which produced 5 half-pints.

BLUEBERRY-CHIPOTLE CHUTNEY

Steps:

• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently.
• Cool; pour into airtight containers.
• Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.
• Or: Place the chutney in canning jars. This would produce 6 - 7 half pint jars.

TURKEY ON HORSEBACK WITH BLUEBERRY CHUTNEY

Steps:

• Place garlic on sheet of foil, drizzle top with olive oil and sprinkle with salt and pepper, completely seal packet. Place in preheated 325 degree oven and roast for 35 minutes. Remove packet from oven, open packet and let cool. When cool enough to handle squeeze individual cloves out of dried skin into small bowl. Mash roasted garlic with fork to puree in small bowl and stir in thyme, lemon zest and olive oil to make a thick paste. Cut turkey into logs in a uniform manner, coat the turkey logs with the roasted garlic mixture, sprinkle with salt and pepper and then wrap the bacon around each piece of turkey, securing ends with toothpick. Prepare grill to medium high heat and lightly grease grill rack. Place turkey on grill and grill for 8 minutes, rotate 25 degrees and continue cooking and turning until turkey is browned and completely cooked and the bacon is crisped. Inside temperature of turkey should register 165 degrees. Remove turkey from grill and place on cutting board and let sit for a few minutes before slicing on the bias and arranging the pieces on a serving platter. Meanwhile, make blueberry chutney by combining all ingredients in a medium sauce pan and place on the grill rack or side burner and bring to a boil. Move saucepan to back of the grill and cook over medium low temperature, stirring occasionally until thickened and chutney comes together. Keep warm and serve turkey with generous portions of the blueberry chutney.

BLUEBERRY, FIG CHUTNEY

Steps:

• Sterilize jars, lids and rings.
• In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
• Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
• Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
• Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
• Process for 10 minutes in a hot water bath.
• Shut off flame and let sit uncovered for 5 minutes.
• Remove to a draft free spot to cool.
• Or freeze in containers for 3 months or refrigerate for 3 months.

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.

MANGO BLUEBERRY CHUTNEY

Steps:

• Place all ingredients in a pan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring frequently to keep from sticking.
• Store, refrigerated, in an airtight container.