Blueberry Chutney Recipe

blueberry chutney
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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 2 cups (30 servings)
Nutritional Guidelines (per serving)
32 Calories
0g Fat
8g Carbs
0g Protein
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Nutrition Facts
Servings: 2 cups (30 servings)
Amount per serving
Calories 32
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 0g
Calcium 15mg 1%
*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 tbsp. ginger root (grated fresh)
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup dried blueberries
  • 2 tbsp. cornstarch
  • 1 cinnamon stick
  • Dash salt

Steps to Make It

  1. Gather the ingredients.

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

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

  4. Boil hard for 1 minute, stirring constantly. 

  5. Remove and discard cinnamon stick.

  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.

  7. If storing, cool the chutney completely, place in tightly sealed containers, and refrigerate for up to 2 weeks. 


  • 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.