Blueberry Chutney Recipe

Blueberry Chutney Recipe

The Spruce / Nyssa Tanner

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 30 servings
Yield: 2 cups
Nutrition Facts (per serving)
23 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 23
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 0g
Vitamin C 1mg 7%
Calcium 5mg 0%
Iron 0mg 0%
Potassium 23mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous recipe for blueberry chutney is perfect as a sandwich spread (especially with ham), and is also wonderful warmed and served over cream cheese or softened brie or Camembert cheese as an appetizer. Chutney is just a mixture of fruits and vegetables, cooked with vinegar and spices until thick. It's very easy to make and freezes well.

Dried blueberries are added to the recipe for a delicious flavor and texture contrast. The dried fruit will plump up a bit as it cooks but will add an intense blueberry flavor to the finished dish.


  • 2 cups blueberries, fresh or frozen

  • 1/2 cup minced onion

  • 1 clove garlic, minced

  • 1 tablespoon grated fresh gingerroot

  • 1/3 cup apple cider vinegar

  • 1/2 cup brown sugar

  • 1/2 cup dried blueberries

  • 2 tablespoons cornstarch

  • 1 stick cinnamon

  • 1 dash salt

Steps to Make It

  1. Gather the ingredients.

    Blueberry Chutney Recipe ingredients

    The Spruce / Nyssa Tanner

  2. Pick over the blueberries and remove any that are not plump and firm. Rinse the berries well and drain.

    blueberries in a strainer

    The Spruce / Nyssa Tanner

  3. Combine all ingredients in medium saucepan, then bring to boil over medium heat, stirring frequently.

    chutney ingredients in a pot

    The Spruce / Nyssa Tanner

  4. Boil hard for 1 minute, stirring constantly. 

    Blueberry Chutney cooking in a pot

    The Spruce / Nyssa Tanner

  5. Remove and discard cinnamon stick.

    Blueberry Chutney, cinnamon removed

    The Spruce / Nyssa Tanner

  6. Let the chutney cool for about 30 to 45 minutes, then serve it immediately as an appetizer, pouring it over any soft cheese such as brie.

    Blueberry Chutney served with nuts, and crackers

    The Spruce / Nyssa Tanner

  7. If storing, cool the chutney completely, place in tightly sealed containers, and refrigerate for up to two weeks. 

    Blueberry Chutney in jars

    The Spruce / Nyssa Tanner


  • When you make it, be sure to examine the blueberries carefully before you cook them. There could be small twigs or leaves mixed in with the fruit. Rinse the fruit well and drain, then start with the recipe.