BLUEBERRY CHUTNEY

By jarren

Ingredients

• 2 cups blueberries
• 1/2 cup finely chopped onion
• 1 tbsp grated fresh ginger
• 2 cloves garlic, chopped
• 2 tbsp sugar
• 1/4 cup dried cranberries
• 1 tbsp white wine vinegar
• 1 tbsp curry powder
• 1/4 tsp salt
• 2 tbsp slivered fresh mint

Preparation

Step 1

Combine all ingredients except mint in a non-reactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally until thickened, about 20-25 minutes. Remove from heat; stir in mint and cool. Refrigerate for up to 5 days. Serve with grilled chicken or pork.

For a quick appetizer, spoon this delicious chutney over cream cheese and serve with crackers.