Blueberry Chutney Recipe

Blueberry Chutney Recipe

The Spruce / Nyssa Tanner

Prep: 15 mins
Cook: 15 mins
Cool: 45 mins
Total: 75 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 yet easy recipe for blueberry chutney is the perfect mixture to accompany a charcuterie and cheese board. Its sweet, savory, and tangy flavors go beautifully with all sorts of creamy and bold cheeses, as well as with smoked meats and hams. The chutney requires very little work, as all of the ingredients go into a pot to simmer for 15 minutes and then to cool off for 45 to allow the flavors to meld and the chutney to firm up a little. Inspired by the Indian tradition of mixing fruits, vegetables, herbs, sugar, salt, and fragrant spices to make a sort of relish, this blueberry chutney combines sweet fruit, onions, garlic, ginger, vinegar, and the perfect amount of salt and sugar to make a delicious sauce that you can add to your favorite sweet and savory preparations—think of a Camembert cheese and smoked ham sandwich or sliced roasted turkey topped with chutney.

Defining a chutney is very difficult because there is no one recipe for it, and the varieties of these mixtures are as numerous as there are cooks. Working with spices, herbs, and the vast amounts of produce that exists leaves room to create a chutney of pretty much anything you'd like. For our sweet creation, we went with plump blueberries and dried blueberries for textural contrast. The dried fruit will plump up a bit as it cooks but will add an intense blueberry flavor to the finished dish. This chutney keeps well for a couple of weeks in the fridge, but you can double or triple the recipe if you have a bounty of summer berries and are versed in canning and preserving.

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 before adding the berries to the pan.


  • 2 cups blueberries, fresh or frozen

  • 1/2 cup minced onion

  • 1 clove garlic, minced

  • 1 tablespoon grated fresh ginger

  • 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 a medium saucepan, then bring to boil over medium heat, stirring frequently for about 10 to 13 minutes.

    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 the 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

  8. Enjoy!