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A surprisingly unique, delicious and refreshing chutney that is full of blueberries, fresh ginger root and spices. Top goat cheese for a fabulous appetizer or spread it on grilled chicken.
1 tablespoon extra virgin olive oil
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh ginger root
2 cups fresh or frozen blueberries
1/3 cup granulated sugar
4 tablespoons apple cider vinegar
1/4 teaspoon chili powder
Heat the olive oil over medium high heat then add the onion and ginger.
Cook for 1 minute or until just aromatic, being careful not to brown them.
Add the blueberries and reduce the heat to medium. Coat with the sugar, stirring well.
Cook for another minute or two, stirring constantly as liquid forms around the blueberries.
Stir in the vinegar and then add the chili powder.
Bring this to a boil for 5 minutes, stirring occasionally for the first few minutes then more often as it thickens.
Reduce heat to medium.
Cook and stir until the chutney is thick enough to hold back for a second or two when a spatula is drawn across the bottom of the pot. This may take up to 10 minutes or so, be patient.
Remove from the heat and cool.
Store in the refrigerator up to 5 days or freeze for 3 months in an air tight container.
