I have a lifetime resistance to chutney. I think most people who weren’t born in england or one of the british colonies does. What exactly is chutney after all?! Chunky jam? Mushy spiced fruit? Apple sauce gone terribly wrong?!
Alas, I broke down my inhibitions and delved into the wide world of chutney thanks to a recipe in More Home Cooking by Laurie Colwin. Simple and delicious. And now I’m armed with an understanding of the world of diversity that is chutney and all of its uses! A bit tangy, usually with some heat and yes, a chunky jam thing, chutney has become a house favorite of mine; and I’m working on convincing the guys of its virtues!
This recipe originally called for pears. I’ve adapted it to use the market fresh blueberries I can’t resist! I think any fruit would work beautifully and tasting and playing is only going to make everything better 😉
I will be eating it on fish and chicken-and imagine someone would love it on a pork roast!-dipped by crackers or pita and shmeared on sandwiches. Yum. Just yum. in love. trish
3 lbs blueberries (about three pint baskets)
3 large garlic cloves, minced
2 tsp salt
1 tsp paprika
1 tsp cayenne
2 tsp ground coriander seeds (buy whole and get your pestle out again 🙂
1/2 c prosecco, lime juice, or lemon juice
1/2 c white vinegar (or any combo of liquid that sounds appealing to you!)
1 1/2 c chopped dried apricots (prunes?)
2 TBLS minced fresh ginger or 1 tsp dried/ground
Cook all of this together in a large pot over medium heat. Stir every once in awhile to keep things moving. Once the berries are broken down and the liquid begins to thicken (1 hour?), add 1/2 c brown sugar. Cook and stir until it is sludgy but not liquidy (10-20 more minutes). Scoop into sterilized 8 oz jars (I used three) and process in boiling water to seal correctly for storage (see canning jar directions or google canning fruit)