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Blueberry Chutney Recipe

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Blueberry Chutney

Ingredients

  • 1 tablespoon butter
  • 1/2 cup shallots thinly sliced
  • 1/2 tablespoon garlic, minced
  • zest from 1 orange
  • 4 cups blueberries, washed and drained (or thawed and drained if frozen)
  • 1/2 cup balsamic vinegar
  • 1/3 cup Monin Wildberry Purée
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt

Instructions

  1. In a large, nonstick sauce pan, melt butter over medium heat and cook shallots and garlic for 1 minute.
  2. Add orange zest, blueberries, vinegar, Monin Wildberry Purée, tarragon, red pepper, cardamom, and salt and bring to a boil.
  3. Reduce heat to medium low and simmer, stirring occasionally, until thickened -- about 50 minutes.
  4. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month. Use to top poultry, pork or fish. Try in sandwiches, wraps and salads.
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