Photography by Michael Alberstat
Prop styling by Jane Hardin
First published in Wish September 2005
food
Savoury Blueberry Chutney
This sweet and savoury chutney goes well with chicken, pork and duck.
Ingredients (Makes 4 cups)
| 2 cups | packed brown sugar |
| 1/4 cup | raspberry vinegar |
| 1/4 cup | red-wine vinegar |
| 1/4 cup | white-wine vinegar |
| 4 cups | blueberries, fresh or frozen |
| 1/4 cup | green peppercorns |
| 1 cup | finely chopped white onion |
| 2 tbsp | fresh lemon juice |
| 2 tsp | finely grated fresh ginger |
Instructions
- Cook brown sugar and vinegars in a medium-sized stainless-steel pot for approximately 5 minutes over medium-low heat, stirring to dissolve the brown sugar.
- Add remaining ingredients and reduce heat to low. Simmer gently for approximately 45 minutes, stirring occasionally to prevent scorching.
Cool completely.
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