Blueberries and cinnamon create this distinctive chutney that is great with grilled goats' cheese.
Sauté the finely chopped shallot in a pan with the vegetable oil.
Add the blueberries then the sugar and spices, shake the pan, then add the vinegar. Cook over a medium heat for a few minutes until the sauce thickens and the liquid is reduced.
Spoon into sterilized jars. This chutney will keep in the fridge for four weeks, or can be processed and sealed for storage.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.