DirectionsStep1Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).Step2Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desir…Step3Use a hand-held immersion blender, if needed, to create a chunky-smooth sauce.Step4Let chutney cool and transfer to freezer safe containers leaving 1 inch headspace for expansion. Label and freeze up to a year.Step5Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight.Step6Process jars in a water bath canner for 15 minutes, starting timer after canner comes to a boil. When timer goes off, turn burner off, remove lid, and let jars sit in the canner for 5 minutes before transferring to a towel-line…Step7Leave to sit 12 hours or overnight before removing rings and testing the lids to make sure they have all sealed properly. Store on a cool, dark shelf for up to 18 monthsIngredientsIngredients2 poundsBlueberries (fresh or frozen, about 6-7 cups-not defrosted if frozen)¾ cupOnion (chopped)¾ cupHoney (or maple syrup)1 ½ cupsRed Wine Vinegar (or apple cider vinegar)¼ cupBalsamic Vinegar¾ cupRaisins (chopped)1 large cloveGarlic (minced)1 Lemon (zested and juiced)1 tablespoonGinger (grated, or 1 1/2 teaspoons ground ginger)2 teaspoonsGround Mustard1 ½ teaspoonsSea Salt (or to taste)1 ½ teaspoonsDried Red Pepper Flakes (or to taste)½ teaspoonGround Cinnamon½ teaspoonBlack PepperSee moreNutritionalNutritional77 Calories1 gTotal Fat19 gCarbohydrate152 mgSodium1 gProteinFrom anoregoncottage.comRecipeDirectionsIngredientsNutritionalExplore furtherBlueberry Chutney Recipe For Canning or Freezing - …youtube.comBlueberry Chutney Recipe - The Spruce Eatsthespruceeats.comBlueberry Chutney - Country Livingcountryliving.comBlueberry Chutney Recipe - Food.comfood.comBlueberry Chutney - Fab With A Cheeseboard Greedy …greedygourmet.comRecommended to you based on what's popular • Feedback
Blueberry Chutney Recipe to Can or Freeze (Honey …
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WEBSep 25, 2012 · Balsamic Blueberry Chutney. 7 cups blueberries, rinsed 2 cups dried red currants 2 cups golden raisins 2 cups dried cranberries 2 cups white balsamic vinegar 1 …
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WEBFeb 5, 2012 · Directions. In a saucepan, combine blueberries, onion, ginger root, brown sugar, vinegar, cornstarch, salt and cinnamon stick. Mix well. Bring to a boil over …
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WEBAug 2, 2012 · Directions: Place blueberries in a large colander and rinse under running tap water and remove stems or any defective berries. Drain water for 5 minutes before placing them into a large stock pot. Stir in the …
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WEBMay 3, 2008 · Combine all ingredients in a saucepan. Do not use an aluminum pan. Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). …
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WEBDec 16, 2023 · Step 1: Heat oil 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. …
WEBDec 26, 2021 · Gather the ingredients. Pick over the blueberries and remove any that are not plump and firm. Rinse the berries well and drain. Combine all ingredients in a medium saucepan, then bring to boil over …
WEBAdd the fruit: blueberries, raisins. Add the ground spices: mustard, cinnamon, clove, turmeric, black pepper, salt. Stir to combine and continue to sauté for 2 minutes. Add the liquids: vinegar, lemon juice. Hit the …
WEBJun 30, 2020 · Instructions. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and then the garlic, cook for 1 minute, until aromatic, but not browned. Add the blueberries and reduce the heat …
WEBNov 12, 2015 · Once that is cooked, add the frozen blueberries. And the apple juice, balsamic vinegar, white vinegar and all the spices. After adding the salt and brown sugar , you have to let the chutney cook uncovered …
WEBBring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until …
WEBAug 13, 2018 · Directions: 1. Combine the vinegar, sugar, onion, ginger, cinnamon, lemon and salt in a saucepan, bring to a boil and simmer 15 minutes. 2. Add 1 cup of the …
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WEBBlueberry chutney is pickled whole berries with red wine vinegar, allspice, cloves, cinnamon, white and brown sugar. Fantastic on a cheese plate. Or ice cream, if you're …
WEBAdd the first 7 ingredients to a large pot; bring to a boil. Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently. Add in blueberries and vinegar; bring …
WEBJul 31, 2016 · Add the thyme, cinnamon, rosemary, cardamom, salt and pepper. Increase the heat to medium. Add the blueberries and cook, stirring frequently, until the berries begin to burst. Stir in the arrowroot. Reduce …
WEBAug 11, 2011 · Directions. In a Dutch oven or heavy saucepan, stir together the onions, garlic and apple juice. Turn the heat to medium, and add the remaining ingredients. …
WEBDirections: Add all ingredients to a medium pot over medium heat and cook stirring often for 10 to 15 minutes. After the chutney has thickened and turned into a jammy consistency, …