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  4. Pickled Onion Blueberry Chutney

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Savoury or sweet, BC blueberries are a great choice for sauces, chutneys, vinegars and jams

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    Pickled Onion Blueberry Chutney

    Sauces

    Pickled Onion Blueberry Chutney

    Yields
    1.5 cups

    Ingredients

    • 2 cups (300g) Red onion, diced
    • 3 tbsp (45 mL) Vegetable oil
    • 3 tbsp (45 g) Brown sugar
    • 1 tsp (5 mL) Salt
    • 1 tsp (5 mL) Black pepper
       
    • 1½ cups (75 g) B.C blueberries, fresh or frozen
    • ⅓ cup (80 mL) Balsamic vinegar
    • ⅓ cup (80 mL) Red wine
    • 2 tbsp (30 mL) Grainy mustard
    • 1 tsp (5 mL) Fresh thyme, chopped (or substitute ¼ tsp dry)

    Directions

    1. In a large pan, sauté onion, oil, brown sugar, salt and pepper on medium heat for 10-15 minutes.
    2. Reduce heat to low and cook for 40-45 minutes until cooked through and caramelized.
    3. Add the blueberries, vinegar, wine, mustard and thyme.
    4. Return to a boil for 30 seconds then turn heat to low and simmer for another 45 minutes until reduced.
    5. Serve as a condiment on grilled meats or as an accompaniment to a cheese plate.