• 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.