This delightful chutney takes a classic Indian condiment and adds a burst of blueberries. Made with fresh or frozen blueberries and warm spices, it is packed with flavor and perfect for dipping, spreading, or enjoying alongside your favorite Indian dishes.
Give your classic blueberry goat cheese log a makeover with this chutney. Its sweet, spicy, and tangy flavors will perfectly complement the richness and creaminess of the cheese.
Why you will love this recipe?
- This blueberry chutney is an easy-to-make condiment that can go well with many different foods, from meats to cheeses and desserts.
- The recipe achieves a nice balance between the sweetness of blueberries and the savory kick of spices, creating a tasty blend suitable for sweet or savory dishes.
- Made with everyday kitchen staples, this chutney is simple to prepare, requiring ingredients that are likely already in your pantry.
Ingredients
Blueberries: I have used fresh blueberries in this recipe; however, frozen blueberries can also be used.
Spices: I am using cinnamon, bay leaf, star anise, mustard seeds, and chili powder.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
Fresh blueberries offer the most vibrant flavor, but frozen are perfectly fine. There is no need to thaw them before using them; however, you may need to adjust the cooking time slightly.
Control the texture by adjusting the cooking time. If you prefer a chunkier chutney, cook it for a shorter time, and for a smoother consistency, extend the cooking time. The ideal consistency for this chutney is slightly jammy and spreadable.
Serving Suggestion
Pair blueberry chutney with goat cheese on crackers or bread for a flavorful appetizer. It is also a great addition to cheese boards and charcuterie boards.
This versatile chutney can also be used as a dipping for spring rolls, samosa, or onion pakora. It also tastes great when drizzled over grilled chicken or grilled turkey.
Recipe FAQs
Let the chutney cool completely, then transfer it to a clean and dry jar. Store in the refrigerator for up to 3-4 weeks. Always use a clean and dry spoon when handling the chutney. You can also portion and freeze the chutney for up to three months. Thaw it in the refrigerator overnight before using it.
Blueberry compote and chutney, though both involve cooking blueberries with sugar, differ in flavor and use. Compote is a sweeter mixture, primarily used as a dessert topping, while chutney incorporates spices and lemon juice, creating a savory-sweet condiment with a chunkier texture. Chutney is versatile, complementing both savory and sweet dishes.
Absolutely! Frozen blueberries work just as well as fresh in this recipe. Just be sure to increase the cooking time by a few minutes to dry up any excess moisture that may be released.
More Indian chutney recipes
- Cranberry Sauce with Dried Cranberries
- Easy Apple Chutney Recipe
- Tandoori Mayonaisse (Easy Tandoori Mayo)
- Sun-Dried Curd Chilli
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Recipe card
Blueberry Chutney
Equipment
- Large saucepan
Ingredients
- 1 cup blueberries (fresh or frozen)
- 2 teaspoon oil
- ½ teaspoon black mustard seeds
- 1 small bay leaf
- 1 small stick cinnamon
- 1 star anise
- 1 teaspoon ginger grated
- 2 tablespoon lemon juice (sub with vinegar)
- 2 tablespoon sugar
- ½ teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Heat oil in a frying pan and add the mustard seeds. Once it begins to crackle, add bay leaf and cinnamon stick.
- Next, add the grated ginger and saute for a few seconds.
- Add the blueberries, lemon juice, sugar, chili powder, and salt. Mix well and simmer for 5-7 minutes. The berries must cook down and release their juices.
- Turn off the heat and pick out the bay leaf and cinnamon. Cool completely and store in clean and dry jars in the refrigerator.
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