Blueberry Chutney

Cook Time 30 minutes (+cooling time)

Servings 1.5 cups

Difficulty Easy

Ingredients

2 large (or 4 small) French shallots, finely chopped

3cm piece ginger, finely grated
2 tbsp sultanas
250g blueberries, fresh
¼ cup brown sugar, tightly packed
½ tsp fennel seeds
1 cinnamon stick
Generous pinch of salt
¼ cup (60ml) apple cider vinegar

Chutney will keep in an airtight container in the fridge for up to 2 weeks. Serve with cheese, charcuterie, roast chicken or pork.

Method

Add all of the ingredients except the apple cider vinegar into a saucepan off the heat and mix. Let stand for 10-15 minutes to allow the blueberries to macerate.

Add the vinegar and 2 tablespoons water and bring to the boil. Stir well and then reduce to a simmer. Cook the chutney for 20 minutes, stirring occasionally or until thickened. Remove from heat, discard cinnamon and spoon carefully into an airtight jar. Allow to cool before serving.