- 1 tablespoon olive oil
- 3⁄4 cup chopped red onion
- 1 teaspoon Chinese 5 spice, toasted*
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon cilantro, dried
- 2 teaspoons minced garlic
- 3 teaspoons grated fresh ginger
- 1⁄4 cup white balsamic vinegar
- 1⁄4 cup apple cider vinegar
- 1 1⁄2 cup dried sweetened blueberries
- 3⁄4 cup golden raisins
- 1⁄8 teaspoon white pepper
- 1 teaspoon salt
- In a medium sized sauce pan on high heat, add oil.
- Add the red onion and sauté until caramelized.
- Add garlic and ginger and sauté for 1 minute. Pour in cider and balsamic vinegar, then cook until reduced by half.
- Stir in blueberries, raisins, white pepper, salt, toasted Chinese 5 spice and brown sugar. Bring mixture to a boil. Simmer for 4 minutes.
- Whisk together cornstarch and water, add to the pan. Cook for 1 minute.
- Turn off heat, remove from stove and let cool to room temperature. Add in cilantro and mix well to combine.
- Once cooled, transfer into mason jars or food storage containers.
- Store in the fridge, covered (once completely cooled) for up to 14 days.
About This Recipe
Chef Jason K. Morse, CEC ©5280 Culinary, LLC
This blueberry ginger chutney has so many flavors all combined into one delicious sauce. Hints of fresh ginger, Chinese five spice, garlic and even raisins come together in this chef-inspired blueberry ginger chutney.