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REC: Spicy Blueberry Ginger Chutney

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Joined: Dec 21, 2005

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Posted to Thread #24253 at 6:38 pm on May 2, 2013

I referenced this in the string above but couldn't find the recipe anywhere, it's really delicious and savory and different. Amazing on a pork sandwich, with cheese or with poultry.

from the Luna Park Cafe

REC: Spicy Blueberry Ginger Chutney

This deep violet chutney is sweet, tart, spicy hot, and packed with flavor. I especially love it with artisan crackers topped with local cream cheese or farmers cheese. Or as an accompaniment to a savory chèvre or gorgonzola cheesecake.

1 cup best-quality red wine vinegar
1 cup sugar
½ stick Mexican cinnamon
6 allspice berries
3 pieces star anise
½ cup skinned, finely minced garlic (about 1 large head)
½ cup peeled, finely minced fresh ginger
½ cup stemmed, seeded, finely minced jalapeno chiles (wear disposable gloves)
4 cups (l pound 3-ounces) fresh blueberries
½ cup golden raisins, optional
½ teaspoon crushed red pepper
½ teaspoon salt

In a medium saucepan, combine vinegar and sugar, and bring to a simmer, whisking constantly to dissolve the sugar. Remove from the heat.

Tie the cinnamon, allspice, and star anise loosely in a small piece of cheesecloth. Add to the saucepan and macerate for at least ½ hour. (If you don’t have cheesecloth, just throw in the spices, and then fish them out later.)

Reheat the chutney, and add garlic, ginger, chiles, and 1 cup blueberries. Bring to a simmer.

Simmer slowly, stirring frequently, until the sauce thickens and reduces by half, about 10-15 minutes.

Remove the spices.

Add the remaining 3 cups of blueberries and 1-2 tablespoons water if needed.

Simmer until most of the blueberries have softened and the sauce is somewhat thickened, about 5 minutes. Don’t go too far here though. The chutney will thicken more as it cools, and you do want some of the blueberries to retain their shape.
Remove from the heat, stir in the raisins if using, and then add crushed red pepper and salt to taste.

Let cool, put into a plastic container, cover, and refrigerate until cold.

Makes 3 cups.

Link: http://thelunacafe.com/spicy-blueberry-ginger-chutney/


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LT Ulrich


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