Blueberry Ginger Chutney – A forgotten jar

 I watched the movie Forest Gump, what now seems like in another lifetime.

Well, given that I watched the movie way too close to the screen (those were the only tickets we got, for the first week of release. I have since learnt one can even wait as long as getting the movie on DVD to watch in one’s jammies and the world does not end. Well, what I did get from the movie was a saying, that I still love using, “Life is like a box of chocolates, you never know what you are going to get….”

Today, has been one of those days, I have been doing almost nothing that I planned to do. I am getting a cold, somethig that I absolutely hate dealing with. I actually used this chutney with something else and realized that I had not written about this chutney. It is simple, but we loved it. It has become one of my favorite condiment. The beauty of preserving fruits and vegetables is just that, you can enjoy it even when the season is gone, without trying to savor blueberries on a chilly fall day from halfway across the world. Blueberries are an amazing fruit, rich with antioxidants and with enough vitamins and minerals to obtain a superfruit status. I have paired this well with scallops and shall talk about that one of days, but for today I am sticking to just the chutney.

Blueberry Ginger Chutney

Prep Time: 15 minutes

Cook Time: 25 minutes

Makes 2 small jars of chutney


2 tablespoons oil

1 tablespoon Bengali 5-spice blend (panchphoron)

2 tablespoons freshly grated ginger

1 teaspoon salt

1/3 cup fresh lemon juice

1/2 teaspoon red chili powder

2 sticks cinnamon

3/4 cup grated jaggery or dark brown sugar

3 cups of fresh blueberries (preferably the tart late spring variety)

Method of Preparation

1. Heat the oil on medium heat for about 1 minute (this should be done in a large saucepan to allow room for the chutney to cook) and add in the panchphoron. The spices should crackle as soon as it makes contact with the oil.

2. Add in the ginger and stir lightly for about 1 minute.

3. Add in the salt, lemon juice, chili powder, cinnamon and the brown sugar and bring the mixture to a simmer, stirring occasionally until the sugar has melted and a sauce has formed. This takes about 5 minutes

4. Add  in the blueberries and cook for another 8 to 1o minutes, until the liquid is a deep blue almost purple color and the berries have just popped and released some of their juice. Do not overcook the berries as they should retain their shape.

5. Cool the mixture and remove the cinnamon sticks and place into jars. I usually keep mine in the fridge where it stays well for 2 – 3 months, so I do not worry about sterilizing the jars, but this can be preserved and will keep for about 1 month.

This entry is my submission for Weekend Herb Blogging, an event started by Kalyn, in its sixth year, with its home in Haalo’s blog. It is being hosted this week by Haalo as a birthday celebration.

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