i've loved mango chutney for as long as i can remember, and apple chutney has impressed me a few times when i've run into it, too. wanting either, and having the ingredients for neither, made me wonder about making chutney with a fruit i did have - frozen blueberries. the addition of ginger and cinnamon round out the sweetness, making it a perfect addition to salads, stir-fries, or even sweet breakfast dishes like toast or oatmeal.
(makes approximately 1.5 cups)
2 C blueberries, fresh or frozen
1/2 C diced onion
2 T apple cider vinegar
2 T granulated sweetener of choice (i use monk fruit)
1 T ginger powder
1/2 t coriander
1/2 t cinnamon
pinch of salt & pepper
cook the onion and spices on medium-high until translucent, using a splash of water as needed to stir.
add the rest of your ingredients and bring to a boil. drop the temperature down to a simmer, and cook covered for about 5-10 minutes, until the blueberries still have their shape but have released some of their juice and have softened.
pour into a jar and serve warm or cooled. will keep up to two weeks covered in the fridge.