From Yahoo group files. This recipe works equally as well with fresh or frozen blueberries. If using frozen blueberries, let them thaw, saving the juices, before adding to the pot. This chutney thickens quite a bit upon cooling, so stop the cooking when it's thinner than you want for the final texture to be. Serving suggestions: Serve with curries, as a dip for chicken or pork satays or simply spooned on crusty bread.