Blueberries and cinnamon create this distinctive chutney that is great with grilled goats' cheese.
drop of vegetable oil for frying
one shallot, finely chopped
2 punnets blueberries
1 tbsp caster sugar
pinch ground cinnamon
pinch ground cloves
pinch ground allspice
2 tbsp cider vinegar
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).
How to make chutney
Beetroot and ginger chutney
See more chutney recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
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.
