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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.

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