Fresh Blueberry Chutney

This savoury summer chutney is packed full of flavour and is delicious served with chicken or pork or as an appetizer over cream cheese or brie served with crackers.

Yield: Makes 1 1/2 cups

Fresh Blueberry Chutney


  • 2 cups blueberries
  • 1/2 cup finely chopped onion
  • 1/4 cup dried cranberries
  • 2 tbsp granulated sugar
  • 2 tbsp white wine vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, chopped
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 2 tbsp slivered fresh mint


  1. Combine blueberries, onion, cranberries, sugar, vinegar, ginger, garlic, curry and salt in a non-reactive saucepan.
  2. Bring to a boil. Reduce heat to low and cook, stirring frequently, until thickened, about 25 minutes.
  3. Remove from heat, stir in mint and cool.
  4. Refrigerate for up to 5 days or freeze for up to 3 months.
Nutritional analysis per tbsp:


18 calories, 0.1 g fat, 0.2 g protein, 4.5 g carbohydrate, 0.5 g fibre, 2mg sodium