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?