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    Home » Blog » Whole Food Recipes » Condiments & Sauces

    November 11, 2020 | By Jami

    Blueberry Chutney Recipe To Can or Freeze (Honey Sweetened)

    Jump to Recipe
    blueberry chutney gift-in-a-jar
    spicy honey sweetened blueberry chutney
    sweet-savory blueberry chutney
    blueberry chutney-can or freeze

    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!

    sweet-spicy blueberry chutney on spoon

    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.

    blueberry chutney spoon in jar

    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

    blueberry chutney ingredients

    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
    blueberry chutney ingredients in pot

    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.

    using immersion blender for blueberry chutney

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

    blueberry chutney on spoon

    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).

    canning blueberry chutney

    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.
    blueberry chutney spoon on turkey

    FAQs & Tips

    How do you eat blueberry chutney?

    Serving Suggestions:

    • Alongside turkey, chicken, or pork. TIP: make a new holiday tradition with turkey and blueberry chutney!
    • Spooned over roasted vegetables, or tossed with steamed veggies.
    • As a topping for cream cheese, brie, or goat cheese served with crackers or bread.
    • Add a small bowl to a cheese/charcuterie platter.
    • A spread for turkey or chicken sandwiches.
    • A spread for cheese panini or grilled sandwiches.
    • Alongside fritters or fried foods.

    Is fruit chutney healthy?

    When made at home with quality ingredients and lower sugar, blueberry chutney is a healthy condiment to make meat, sandwiches, burgers, and cheeses more interesting and flavorful.

    As a condiment, you only eat a tablespoon or so at a time as well, so even though the sugar content is higher from fruit and sweetener, it only adds 50-80 calories to a meal.


    How long does chutney last?

    Frozen or water-bath canned, chutney can store for 1 year to 18 months. When refrigerated, it lasts about 2 months.

    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.

    blueberry chutney spoon in jar
    Print Recipe Pin Recipe
    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!
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    More Ways to Use Blueberries:

    serving blueberry cobbler
    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.
    Click For Recipe
    No Bake Blueberry pie piece on plate
    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.
    Click For Recipe
    Blueberry guide to growing, cooking and preserving

    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.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Karen says

      July 29, 2022 at 6:35 am

      5 stars
      I just made this today and made one major mistake. I only made half recipe! This is a fantastic chutney. I'm planning a roast pork tenderloin tonight to go with this. Right now I could sit down and eat it with a spoon. I'm hoping to restrain myself so my guests will get to enjoy it tonight.

      Reply
      • Jami says

        August 02, 2022 at 4:33 pm

        Wonderful!! Hope it lasted until the pork, since it's fantastic with that 😀

        Reply
    2. Christine Thomas says

      February 05, 2021 at 2:16 pm

      I am making this recipe as we speak I tweaked it to my variations but I love the fact that you use honey and pure maple syrup I will try to get back to you and let you know how delicious it is

      Reply
      • Jami says

        February 08, 2021 at 2:40 pm

        Oh, good - can't wait to read about your tweaks!

        Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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