Blueberry Chutney
This chutney is in the fashion of Major Grey's chutney using blueberries instead of mangos. Blueberries are the star and make the backbone of the flavor profile. But you also get the complexity of sweet, tangy, savory along with warm spices.
Ingredients
- 1 pound blueberries (about 2 pints)
- 1 inch knob of ginger root (about 15 grams) finely grated
- 1 small onion (about 4 ounces) finely diced
- ⅓ cup sugar
- ½ cup apple cider vinegar
- ½ tsp garam masala
- ¼ tsp salt
Instructions
- Combine all of the ingredients in a sauce pot over medium-high heat.
- Simmer and stir regularly, using a wooden spatula to scrape up anything that is sticking to the bottom of the pot and a silicon spatula to re-incorporate what sticks to the side of the pot. The blueberries will loose their form, the onions will soften and take on the color of the blueberries. As the water content steams off, the chutney will thicken. You must stir more often as the chutney thickens.
- The chutney is ready when you can swipe a path on the bottom of the pot and the chutney does not flow back to fill the gap.
Notes
- This recipe produces about a cup and a half of chutney.
- Garam masala is a type of curry powder. It incorporates common curry powder ingredients such as cumin, coriander and cardamom, but it is characterized by warm spices such as cinnamon, cloves and nutmeg. If you don't have garam marsala, simply substitute cinnamon, or a combination of cinnamon and nutmeg, or a pumpkin pie spice blend.
- I usually use a microplane to grate the ginger, so it's flavor is evenly distributed and there are no little bites of ginger. Mincing with a chef's knife works as well, but the texture of the ginger will be detectable and they will provide little bursts of flavor. Both methods are interesting, just different.
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