From Country Living
Lightly spiced with tarragon, red pepper, and cardamom, this versatile chutney works well as a glaze on pork and poultry.
Yields: 2 cups
- 1/2Â cup(s) shallots, thinly sliced
- 1/2Â tablespoon(s) minced garlic
- 1/2Â orange (including rind), cut into thin strips and seeded
- 4Â cup(s) fresh blueberries, washed and drained
- 1/2Â cup(s) balsamic vinegar
- 1/3Â cup(s) (packed) dark brown sugar
- 1Â tablespoon(s) chopped fresh tarragon leaves or 1 teaspoon dried tarragon
- 1/2Â teaspoon(s) dried red-pepper flakes
- 1/2Â teaspoon(s) ground cardamon
- 1/2Â teaspoon(s) salt (I use Sea Salt for mineral content)
- Make the chutney: In a large, nonstick saucepan over high heat, cook shallots and garlic for 1 minute. Add orange, blueberries, vinegar, sugar, tarragon, red pepper, cardamom, and salt and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened — about 50 minutes. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month.
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