Ingredients:

  • 2 cups fresh or frozen blueberries
  • 1 medium red onion, finely diced
  • 1 medium firm apple (like Granny Smith), peeled, cored, and finely diced
  • 1/2 cup packed brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon freshly grated ginger
  • 1/4 cup raisins or sultanas (Optional)
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of red pepper flakes (Optional)

Instructions:

  1. Dice the onion and apple. Grate the fresh ginger. Ensure all ingredients are measured and ready (mise en place).
  2. Heat the saucepan over medium heat. Add the diced red onion and a tiny splash of water (or a teaspoon of oil if desired). Sweat the onion gently for about 5-7 minutes until softened and translucent.
  3. Add the mustard seeds, cinnamon, and red pepper flakes (if using) to the softened onions. Stir constantly for about 30 seconds until fragrant.
  4. Add the diced apple, grated ginger, brown sugar, salt, and raisins/sultanas (if using) to the pan. Stir well until the sugar starts to dissolve slightly.
  5. Pour in the apple cider vinegar and add the blueberries. Bring the mixture up to a gentle simmer over medium-high heat, stirring occasionally.
  6. Once simmering, reduce the heat to maintain a steady, slow bubble. Cook uncovered for 40-50 minutes. Stir every 5-10 minutes, especially near the bottom, to prevent sticking.
  7. The chutney is ready when the liquid has significantly reduced, the apples are soft, and the mixture coats the back of a spoon thickly. The blueberries will have mostly broken down, but some whole ones should remain for texture.
  8. Remove from heat. Allow the chutney to cool slightly before transferring it into sterilized jars. Store in the refrigerator; the flavour deepens overnight.