Wild Blueberry Chutney (Chef Greg Clancy)


2 cups (500mL) frozen Nova Scotia wild blueberries
1 cup (250mL) packed brown sugar
2 Tbsp (30mL) raspberry vinegar
2 Tbsp (30mL) white wine vinegar
2 Tbsp (30mL) red wine vinegar
2 Tbsp (30mL) brined green peppercorns
1/2 cup (125mL) finely diced white onion
1 lemon (zest and juice)
1 tsp. (5mL) ginger
1 Tbsp (15mL)canola oil


1.Finely dice the white onion and sweat it over a medium heat in the canola oil.

2.Add 1 tsp finely grated ginger.

3.Deglaze the pan with the mixture of all 3 vinegars.

4.Add 1 cup of the frozen blueberries, the peppercorns, lemon zest and juice, and sugar.

5. Cook over medium heat stirring frequently until the blueberries thicken. When it is done, take the pot off the heat and stir in 1 more cup of blueberries.

Recipe by Chef Greg Clancy, Saege Bistro

Recipe Category: 
Products used in this recipe: