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We figured it was about time we added blueberry to our line of savory chutneys. Perfect served with sharp cheeses, pork or lamb. This chutney is bursting with blueberries, apples and golden raisins and enhanced with exotic spices, including a hint of ginger.
Blueberries, Apples, Brown Sugar, Pure Cane Sugar, Balsamic Vinegar (contains sulfur dioxide), Golden Raisins, Orange Peel, Cider Vinegar, Crushed Ginger (ginger, sugar), Spices, Salt, Xanthan Gum
I bought this untasted on the recommendation from my SIL. I didn't know what to do with it, so I came here looking for recipes. I didn't find any, but decided to use the Grilled Pork Tenderloin with Apple Cranberry Chutney as inspiration. I had center cut boneless pork chops, and I used salt, pepper, and fajita seasonings to dust them as well as flour. I pan sautéed them, then took them out and added the butter, onion, and a cup of frozen blueberries after the onions had softened a bit. I then deglazed the pan with 1/2 cup cabernet sauvignon. After reducing, I added about 4 heaping tablespoons of the chutney. I didn't want to use the whole jar (mostly because I'd like to try it on other things), but also I wasn't sure if it would be overpowering. I then added the pork chops back in to coat and cook for a little while longer. I think it was great - it got thumbs up from everyone who tried it. I would definitely make it again.
another chutney with a nice mix of flavors! enjoy!