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U.S. Highbush Blueberry Council

Blueberry Sage Chutney
HERO IMAGE Blueberry Sage Chutney

Recipe by Robin Runner, “Knead to Cook” Blog

This blueberry sage chutney is versatile enough to complement a wide range of dishes – appetizers and entrées alike – and delicious enough to inspire second helpings.


  • 1/2 cup finely diced sweet yellow onion
  • 2 cloves of garlic, finely minced
  • 1/3 cup orange juice
  • 2-1/4 cups frozen blueberries, unthawed
  • 3 tablespoons balsamic vinegar
  • 1/4 cup coconut or regular sugar
  • 1 teaspoon grated ginger
  • 5 fresh sage leaves, finely diced
  • Pinch of salt
  • Pinch of red pepper flakes


  1. In a small heavy duty saucepan over medium-high heat, add onions, garlic and orange juice. Stir often, bringing to a boil; add in remaining ingredients.
  2. Stir until mixture is brought back to a boil.
  3. Reduce heat to a simmer and cook for 30 – 40 minutes or until sauce has thickened.
  4. Set aside to cool; refrigerate until serving.

Number of servings (yield): 1-1/4 cups

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