Filed Under: blueberry, chutney, Fruit, Side

Pickled Onion Blueberry Chutney

Blueberries easily replace cranberries on the holiday table in this savoury chutney.

November 5th, 2015

BC Blueberry Council

Switch up your cranberry or peach chutney for blueberry. It's delicious with pork, chicken and even on a cheese tray.
1½ cups
  • 2 cups (300g) Red onion, diced
  • 3 tbsp (45 mL) Vegetable oil
  • 3 tbsp (45 g) Brown sugar
  • 1 tsp (5 mL) Salt
  • 1 tsp (5 mL) Black pepper
  • 1½ cups (75 g) B.C blueberries, fresh or frozen
  • ⅓ cup (80 mL) Balsamic vinegar
  • ⅓ cup (80 mL) Red wine
  • 2 tbsp (30 mL) Grainy mustard
  • 1 tsp (5 mL) Fresh thyme, chopped (or substitute ¼ tsp dry)
  1. In a large pan, sauté onion, oil, brown sugar, salt and pepper on medium heat for 10-15 minutes.

  2. Reduce heat to low and cook for 40-45 minutes until cooked through and caramelized.

  3. Add the blueberries, vinegar, wine, mustard and thyme.

  4. Return to a boil for 30 seconds then turn heat to low and simmer for another 45 minutes until reduced.

  5. Serve as a condiment on grilled meats or as an accompaniment to a cheese plate.

Pickled Onion Blueberry Chutney
BC Blueberry Council—Tracey Kusiewicz

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