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Blueberry Chutney

  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • salt to taste
1/2 onion, chopped
1 clove garlic, finely chopped

1 cup fresh blueberries

1/2 lemon, zested and juiced
1 tablespoon agave nectar

Chutney works well with chicken or pork
Serves 4 dishes

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.

Note: Honey can be used instead of agave, but the result will be sweeter.