Blueberry chutney

Ingredients for 1 servings:

• 750 g blueberries (blueberries) from cultivation
• 300 g onion(s), red
• 250 g cane sugar
• 200 ml red wine vinegar, preferably a good balsamic vinegar
• 2 tbsp lemon juice, freshly squeezed
• 2 cloves garlic, freshly crushed
• 1 bay leaf
• 1 tsp salt
• 1 tsp thyme, dried and shredded
• 1 tsp black pepper, freshly ground
• ½ tsp mustard seeds, ground
• ½ tsp coriander powder
• ½ tsp cayenne pepper, to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Clean and sort the blueberries, then carefully rinse them with cold water in a large colander. Drain. Peel and finely chop the onions. Combine all ingredients in a large, tall saucepan and mix well. Bring to a boil over low heat and simmer for about 45 minutes, stirring frequently, until the mixture thickens. Remove the bay leaf and discard. Pour the chutney into hot, rinsed twist-off jars, seal immediately, and turn upside down for 5 minutes. Makes about 7-8 200 ml twist-off jars. The chutney will keep for about 12 months. Store in a cool, dark place. The chutney is delicious with game, lamb, poultry, and beef, as well as with grilled meat or roast pork, and is especially delicious with hearty cheese, especially with sheep’s or goat’s cheese. It’s also suitable as a dip or sauce for vegan dishes. By the way, it makes a fantastic Christmas gift, prepared in a very personal and seasonally appropriate way!