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Northwest Blueberry Chutney

Source of Recipe


Greg Higgins, executive chef of the Heathman Hotel (Portland, OR)






List of Ingredients



• 4 cups fresh blueberries
  
• 1 large onion, peeled and finely chopped
  
• 1/4 cup white wine vinegar
  
• 1/4 cup sugar
  
• 1/4 cup golden raisins
  
• 2 Tbsp minced fresh ginger
  
• 1 large clove garlic, peeled and minced
  
• 1 Tbsp curry powder
  
• 1/2 tsp salt
  
• 3 Tbsp chopped fresh mint
  






Instructions



1. In a medium-sized non-aluminum saucepan, combine the blueberries, onion, vinegar, sugar, raisins, ginger, garlic, curry powder and salt. Bring to a low boil over medium heat, stirring until the sugar dissolves.
   
   
2. Reduce the heat and cook gently until the onions have softened and the chutney has thickened, about 25 minutes. Stir often to prevent sticking.
   
   
3. Cool slightly and stir in the mint. Transfer the chutney to a glass bowl or jar. When completely cooled, cover and refrigerate.
   
   Makes about 2 cups.