Blueberry Chutney Recipe To Can or Freeze (Honey Sweetened)

A blueberry chutney recipe with a little bit of spice, a little bit of sweet (only from the blueberries and honey), and a whole lot of flavor. Use frozen blueberries to make anytime.

Perfect for topping protein like turkey, chicken, and pork, cream or goat cheese for a quick and delicious appetizer, adding to cheese plates, or spooning onto vegetables. And when canned this makes a great hostess, house warming, or Christmas gift!

This recipe is sponsored by the Oregon Blueberry Growers. Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

It's no secret here that I love chutneys. Adding a blueberry chutney version that's slightly spicy with all that delicious blueberry flavor was a no-brainer.

There was a time, though, that I didn't even really know what chutneys were or how to use them.

When you grow food, though, you start looking for all the ways you can use it, and chutney kept coming up in the search - so I tried it.

And it was definitely a case of, "Where has this been all my life?"

I like to call chutney an adult ketchup because you can use it on all the things you'd use ketchup on - meats, sandwiches, burgers, fried foods, and more.

Seriously, it makes everything taste amazing.

This slightly spicy blueberry chutney recipe is no exception - the flavor is SO good my family has been adding it to almost everything. Poultry, pork, potatoes, cheese - and it's just wonderful spooned over roasted vegetables like green beans, peppers and onions.

Use Those Frozen Blueberries

One of the many great things about this recipe is that you can use either fresh or frozen blueberries. I used frozen blueberries that I had picked at one of our Oregon U-Pick Farms and then froze them when they were at their peak flavor.

Blueberries are super easy to freeze and last more than a year in the freezer.

Wondering about the benefits of using frozen blueberries? Studies from South Dakota State University show that freezing blueberries can make their powerful antioxidants more available to the human body, increasing their natural benefit. (source)

Canned Gift Idea

While this chutney works well frozen in freezer-safe containers, if you take the few extra minutes to water-bath can it, the shelf-stable jars make a wonderful gift. (And canning really is simple - here's a step-by-step tutorial to walk you through it.)

Think holidays, hostess gift, house warming, or as part of a basket of other canned condiments.

Blueberry Chutney Recipe

Ingredients

• frozen blueberries (or fresh)
• onion
• honey (or maple syrup)
• red wine vinegar (or apple cider vinegar)
• cup balsamic vinegar
• raisins
• garlic
• lemon (or orange)
• ginger (or dry ginger)
• ground mustard
• salt
• dried red pepper flakes
• cinnamon
• black pepper

Equipment

• 6-quart stockpot
• Spoon, Ladle, Measuring Cups
• Hand-Held Immersion Blender, optional
• Canning Jars
• Water Bath Canner or Large Stockpot with Rack
• Jar Lifter for canning

Directions

Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).

Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.

Use a hand-held immersion blender, if needed, to create a chunky-smooth sauce.

With a blender, the sauce texture can be what you'd like - smoother or left chunkier with a few whole blueberries visible.

To freeze: let the blueberry chutney cool and then transfer to freezer-safe containers, being sure to leave a good inch between the top of the chutney and the lid for freezer expansion (this is called the headspace).

To water-bath can:

• Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight.
• Process jars in a water bath canner for 15 minutes, starting timer after canner comes to a boil. When timer goes off, turn burner off, remove lid, and let jars sit in the canner for 5 minutes before transferring to a towel-lined surface to cool.

FAQs & Tips

How to Double this Recipe

You can easily double this recipe, though I've found it takes a little bit longer to cook down - about another 15 minutes.

For canning, you'll need to can in two batches. Keep the remaining chutney on the lowest heat setting while canning the first batch.

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4.86 from 7 votes

Blueberry Chutney Recipe to Can or Freeze (Honey Sweetened)

Blueberry chutney recipe with a little bit of spice, a little bit of sweet (only from the blueberries and honey), and a whole lot of flavor. Recipe yield is between 5-6 half pints.

Prep Time15 mins

Cook Time1 hr

Canning Time15 mins

Total Time1 hr 30 mins

Course: Condiments

Cuisine: Indian

Yield: 6 half pints

Author: Jami Boys

Equipment

• 6-quart stockpot
• Spoon, Ladle, Measuring Cups
• Hand-Held Immersion Blender, optional
• Canning Jars
• Water Bath Canner or Large Stockpot with Rack
• Jar Lifter for canning

Ingredients

• 2 pounds fresh or frozen blueberries about 6-7 cups - not defrosted if frozen
• 3/4 cup chopped onion
• 3/4 cup honey or maple syrup
• 1½ cup red wine vinegar or apple cider vinegar
• 1/4 cup balsamic vinegar
• 3/4 cup raisins, chopped
• 1 large clove garlic, minced
• 1 lemon zested and juiced*
• 1 tablespoon grated ginger or 1½ teaspoons ground ginger
• 2 teaspoons ground mustard
• 1½ teaspoons sea salt, or to taste
• 1 to 1½ teaspoons dried red pepper flakes, or to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper

Instructions

• Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).
• Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.
• Use a hand-held immersion blender, if needed, to create a chunky-smooth sauce.

To Freeze:

• Let chutney cool and transfer to freezer safe containers leaving 1 inch headspace for expansion. Label and freeze up to a year.

To Can:

• Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight.
• Process jars in a water bath canner for 15 minutes, starting timer after canner comes to a boil. When timer goes off, turn burner off, remove lid, and let jars sit in the canner for 5 minutes before transferring to a towel-lined surface to cool.
• Leave to sit 12 hours or overnight before removing rings and testing the lids to make sure they have all sealed properly. Store on a cool, dark shelf for up to 18 months.

Notes

*Orange Variation: 2 tablespoons juice + 1 tablespoon zest.

Serving Suggestions:

• Along side turkey, chicken, or pork.
• Spooned over roasted vegetables, or tossed with steamed veggies.
• Topping cream cheese, goat cheese, or brie to serve with crackers or bread.
• Add a small bowl to a cheese/charcuterie platter.
• As a spread for turkey or chicken sandwiches.
• As a spread for cheese panini or grilled sandwiches.
• Along side fritters or fried foods.

Nutrition

Serving: 2TB | Calories: 77kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 97mg | Fiber: 2g | Sugar: 13g | Vitamin A: 57IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More Ways to Use Blueberries:

Easy Blueberry Cobbler with Lemon Honey Sauce

An easy blueberry cobbler recipe with Oregon blueberries and a simple lemon honey sauce that brings out the amazing blueberry flavor. Uses either fresh or frozen blueberries.

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No Bake Blueberry Pie Recipe (Low Sugar)

Easy no bake blueberry pie recipe with a maple sweetened filling. Use any crumb crust you like - or the one included - to make a quick homemade dessert with either fresh or frozen blueberries. NOTE: There is a refrigeration time in addition to the preparation time.

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Disclosure: I received product and/or compensation for this post. As always, the opinions, thoughts, and projects are all mine and I will NEVER promote something I don't love and think you will find helpful - promise! This article also contains affiliate links which earn commission based on sales, but it doesn't change your price. For more info, you can read An Oregon Cottage's entire disclosure page here.