Blueberry Chutney

READY IN: 35mins
Recipe by C Powell

Adapted from a recipe in "Food Day" a number of years ago.

Top Review by Abby Girl

Wow! This chutney was wonderful....not too sweet and had a nice balance with the spices! I used regular sugar and about 1-1/2 tsp fresh ginger. The reason I chose this recipe was two fold. 1) I have frozen blueberries that needed to be use up fast before the new season started 2) We have friends that are blueberry and cranberry growers and I knew that they would enjoy this chutney. I served this over a warm brie cheese for an appitizer. This recipe gave me 9 little half pint jars which I canned (I don't have enough freezer space). Note: I found that using my canner, these jars got "lost" on the canning rack, so I washed small white rocks (the ones you get at a nursery), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes. The jars stayed in place and worked like a charm. I give these jars out as gifts. I would highly recommend this recipe. Thanks for the contribution!

Ingredients Nutrition


  1. Combine all ingredients in a saucepan.
  2. Do not use an aluminum pan.
  3. Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
  4. Pour into clean jars,cover and refrigerate for up to three weeks.
  5. Can be canned or frozen for longer storage.
  6. Plastic containers work best for freezing.
  7. Serve with turkey, chicken or pork.

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