Recipe- Blueberry Chutney With Almonds

This chutney is one of my favorite recipes that I have made this fall. Sometimes a little change, a little twist to your recipes really make a huge difference. And that’s exactly what adding a handful of blueberries does to this chutney. I absolutely adore blueberries and while they are great in desserts, they taste equally amazing in savory recipes too.

Did you know that blueberries are available year-around in the frozen and fresh produce sections? Adding blueberries to your holiday cocktails, stuffing, sauces can make a big difference in flavor, making the season just a little merrier. If you happen to make this chutney for your Thanksgiving dinner, I bet your guests will think you spent a lot of time in the kitchen, when in reality, adding blueberries is simple.

Ingredients

2 teaspoons canola oil
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 shallot, chopped
1-1/2 teaspoons finely chopped ginger
3 cups frozen blueberries
1 cup apple juice
1 tablespoon balsamic vinegar
1 tablespoon white vinegar
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
2 tablespoons dried blueberries
2 tablespoons brown sugar
1 tablespoon slivered or sliced almonds
Salt to taste

Method

* In a pan over medium high heat, add olive oil, fennel seeds and mustard seeds.

* Add chopped shallot and cook for 1-2 minutes; add chopped ginger.

* Add frozen blueberries, apple juice, balsamic vinegar, white vinegar garam masala, cayenne pepper.

* Add dried blueberries, brown sugar and mix everything till well combined. Cook uncovered on medium­low heat for 25­-30 minutes.

* The chutney is done when it has thickened but still has some liquid. At this point add almonds and salt to taste.

* Mix and cook for another 2-­3 minutes on low heat.

* Remove pan from heat and transfer chutney to container.

* Allow it to cool completely before storing in the refrigerator