Apple-blueberry chutney recipe
When my friend Lucia, who goes berry picking every year at our local orchard, posted on Facebook that she'd made blueberry chutney, I asked immediately if I could appropriate her idea. I didn't ask for her recipe, and instead looked to the bowls of produce sitting on my counter. I had blueberries from the farmers' market, and a couple of apples that were no longer entirely lovely on the outside. The herb garden offered fresh tarragon, something I love to grow but don't use often enough in my cooking. The remaining ingredients, traditional chutney components, came straight from the pantry: onions and garlic, vinegar and sugar, and a wee bit of heat. When my husband Ted and I sampled this straight from the pot, we felt the ingredients weren't quite balanced, but after a few hours chilling in the refrigerator, everything aligned. The flavor was just right, and the color oh-so-purple. Serve this on a cracker with cream cheese or a slice of brie, or on a turkey sandwich. Why not make some now, and freeze it for Thanksgiving?
I started with the tarragon-cardamom pairing from this recipe on Country Living, and combined it with my own traditional apple chutney recipes. Makes one pint (2 cups); can be frozen.
1/2 cup onions, finely diced
1 large clove garlic, minced
1/2 cup unsweetened apple juice or cider
1 cup blueberries, washed, stems removed
2 apples (any type), finely diced (do not peel)
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 tsp minced crystallized ginger
1 tsp chopped fresh tarragon leaves
1/2 tsp mild red pepper flakes, or more or less to taste
1/4 tsp ground cardamom
1/4 tsp kosher salt
In a Dutch oven or heavy saucepan, stir together the onions, garlic and apple juice. Turn the heat to medium, and add the remaining ingredients. When all of the ingredients are in the pot, stir to combine, then reduce heat to simmer and cook, stirring occasionally, for 45-50 minutes, until the chutney is thickened.
Pack into a jar (or into freezer-safe containers), leaving half an inch of headroom. When the chutney has cooled completely, refrigerate for up to one month, or freeze for up to one year.
Other recipes that use these pantry ingredients:
Crystallized ginger cookies, from Alpineberry
Ginger scones, from Simply Recipes
Banana bread with chocolate chips and crystallised ginger, from The Purple Foodie
Triple ginger cookies, from 101 Cookbooks
Pear crumb cake with candied ginger streusel, from Ezra Pound Cake