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.