A few weeks ago, we did our annual Fresno Fruit Trail run. Obviously things were a little different this year, but it was still a lovely excursion to say the least. In dreaming up ways to eat all the fruit we brought home, this blueberry chutney was a delectable experiment in the kitchen.
We picked up blueberries and blackberries from Berry Lady Farms and stone fruit from a corner stand the Berry Lady recommended. She’ll give you the same directions she gave us if you stop by!
Blueberry chutney has the thick consistency of a jelly but usually without the sweetness, A blueberry compote, on the other hand, is usually sweeter. And needless to say, both are delicious atop goat cheese as an easy summer fruit appetizer!
Blueberry Chutney Ingredients
Besides the blueberries, you’ll need chopped onion, olive oil and vinegar, and some spices. The vinegar adds a tart and tanginess that really offsets the sweetness of the fruit and the onions provides a great meeting point between the sweet and savory flavors.
How to Cook Chutney
This blueberry chutney comes together easily on the stove in about ten minutes. You need to chill it at least 30 minutes before serving, but you can also make it ahead of time – up to a day ahead would be just fine.
How to Serve Blueberry Chutney
Because everything tastes good on goat cheese, I started there. I’ve seen blueberry compote goat cheese in the stores, but I like that this is a savory option rather than a dessert-esque flavor! You can serve this summer fruit appetizer with crackers and leave the rest to tasty deliciousness!
You could easily swap out the blueberries for blackberries or even boysenberries and raspberries, depending what you have on hand.
The photos and recipe here also show the appetizer topped with fresh basil leaves, but some of my mint leaves would also be a delicious addition. The fresh herbs are also just a fabulous pop of color!
BLUEBERRY CHUTNEY + GOAT CHEESE APPETIZER
- ½ tablespoon extra virgin olive oil
- ¼ cup yellow onion finely chopped
- 1 garlic clove minced
- 1 cup blueberries
- ⅓ cup sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon crushed red pepper
- 4 to 5 ounce log goat cheese
- Small basil or mint leaves for garnish
- Crackers for serving
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and then the garlic, cook for 1 minute, until aromatic, but not browned. Add the blueberries and reduce the heat to medium. Stir and allow to cook for 1 more minute.
- Add the sugar and stir to coat the berries. Cook for another minute, stirring constantly as a liquid forms around the berries. Stir in the vinegar. Add the red pepper.
- Bring the chutney to a boil for 5 minutes. Stir occasionally for the first 2 minutes, and then stir more often as it thickens. Stir constantly for the final minute to prevent burning. The chutney will thicken and when you scrape your spatula or spoon along the bottom of the pan, the liquid will hold a few seconds before filling the space back in.
- Remove from the heat and let sit for 5 minutes, or until cool enough to handle. Transfer to a dish with a lid and refrigerate until chilled, at least 30 minutes.
- To serve, place the log of goat cheese on a serving platter. Top with half of the chutney. Garnish with basil or mint leaves. Serve with crackers and the extra chutney alongside.