Wild Blueberry Chutney

  • Yield: 32 servings
  • Prep: 20 mins
  • Cook: 30 mins


2tablespoons olive oil
1small yellow onion, minced
1tablespoon grated ginger
2cups wild, frozen blueberries
1cup red seedless grapes
2tablespoons sugar
1-- bay leaf
1-- cinnamon stick
-- Zest of 1 lemon, white pith removed (cut in large strips with a small sharp knife)
2tablespoons apple cider vinegar
4teaspoons salt to taste


*Serving Suggestion: Serve with whole grain bread or toast top with toasted walnut halves.

  1. Heat oil over medium heat in a medium saucepan. Add onion and ginger and cook until soft. Add all remaining ingredients except vinegar and bring to a boil. Reduce heat and simmer until mixture thickens and reduces, about 30 minutes.

  2. When chutney has thickened, stir in vinegar and season to taste with salt. Allow to cool and remove bay leaf, cinnamon and lemon zest. Store tightly covered in the refrigerator.

Makes about 2 cups.

Recipe Courtesy of Chef Jamie Lauren of Absinthe Brasserie and Bar, San Francisco

Nutritional Info *per serving

  • Calories 20
  • Glycemic Load 1
  • Fat 1g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 290mg
  • Potassium 25mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 2g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 0%