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.
- 1 tablespoon olive oil
- 3/4 cup chopped red onion
- 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
- 1 teaspoon Chinese 5 spice, toasted*
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon cilantro, dried
- 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.
To Toast Chinese Five Spice
- Heat a small sauté pan over medium heat for 1 minute, add the 5 spice to the sauté pan and with a wooden spoon stir the 5 spice until it starts to open up and and smell more intense. T
- his should take about 30-45 seconds in a sauté pan.
- Once toasted, place onto a cold plate in a shallow layer to cool quickly.
- Use in recipe above.
Number of servings (yield): 16 ounces