Blueberry-Ginger Chutney

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


  1. cook the onion and spices on medium-high until translucent, using a splash of water as needed to stir. 

  2. 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. 

  3. pour into a jar and serve warm or cooled. will keep up to two weeks covered in the fridge.