Blueberry Chutney

Recipe by MarieRynr

Chutney is a tasty ingredient to have in your store cupboard. Good on crackers or with grilled fish it can also make a turkey sandwich something special. It can be served warm, cold or at room temerature. This version goes particularly well with pork and chicken.

Top Review by Momsthecook

Very tasty. I served it today with a roasted turkey breast. I only used 5 CUPS rather than pints of blueberries since that is the ratio I saw in other chutney recipes. I ended up with 6 half pints of chutney. Very good flavor. Looking forward to all I can do with it this fall and winter.

Ingredients Nutrition


  1. In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
  2. Reduce the heat and simmer for 30 minutes, until reduced slightly.
  3. Add the blueberries and raisins and cook gently for 10 minutes.
  4. Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.

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