Blueberry Chutney

First, for those who asked how much the peach chutney recipe makes, I’ve gone back and added it to that blog post but I get anywhere from 7-1/2 pints to 10 pints.  It depends on how thick you cook down the chutney.  And, for those who questioned the number of jalapenos, we like our food spicy but when I put 4 jalapenos in it, I hardly taste any spice at all.  With 10, it’s about right for us but 10 is probably more than most would find comfortable.

Every time someone has come to the house this week, Vince has raved about the peach chutney and had them try it and so far, everyone has loved it and asked for a jar.  I keep telling Vince that it’s a combination of flavors a lot of people may not like — the peach, the ginger, the jalapeno — but so far, everyone has loved it.

Saturday I made Blueberry Chutney and it’s as good as the peach.  I’m putting some of it in half pints and will put a variety of those in baskets for Christmas gifts.  I love giving and receiving homemade gifts!

Most of the ingredients are in here.  Blueberries, cider vinegar, onions, ginger, mustard seed, nutmeg, cinnamon, salt, raisins, jalapeno.

Added the brown sugar and began simmering.

And it simmered and it simmered. And it smells so good!

And then it was put into jars and processed.

This recipe will give you about 2-1/2 to 3 pints, depending on how thick you cook the chutney down.  I doubled the recipe and got 5-1/2 pints.

Blueberry Chutney

4 cups blueberries
1 onion, chopped
1-1/2 cups cider vinegar
3 tsp. mustard seeds
1-1/2 cups brown sugar
3 T. chopped or thinly sliced ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. nutmeg
2 jalapeno peppers, thinly sliced (more or less to suit you tastes)

Add all ingredients to a large pot.  Make sure the pot is large enough for the ingredients to simmer without boiling over.  Simmer, stirring often til as thick as you’d like it.  I simmer mine for about 1-1/2 hours.

Put into jars as you would for any canning procedure.  Process in water bath for 10 minutes.


  1. 1

    Chris says

    Ummm, looks delicious. I wish I were close then I’d drop in and Vince would ask me if I wanted to taste your chutney. I would jump at the chance.

  2. 2

    Sandy Gail (Sandra Neel Hutchins) says

    I love reading all about the food that you guys eat. Everything from the chutneys to many of the lovely Italian dishes and dishes with all your spices are foreign to us western cowboy/cowgirl types who live on beef and potatoes! Perhaps your blog not only influences the type of quilt making going on in blogland, but cooking and canning as well. What a gal!

  3. 3


    I would love to make this as I have a lot of blueberries, but how do you eat it? What do you eat it with? Is it a dip, for crackers?

  4. 5


    Judy is that a magnalite pot? My mom has some of those and they are awesome, but I didn’t know they made them anymore, until I googled them. hmmm

  5. 6


    Oh great! Another must try recipe! I WILL be trying both blueberry and peach chutney this year. I am planning some Christmas goody baskets so this will fit right into my plan! I love the pot too. I want one of those!

  6. 7


    Is chutney like jam?? Looks yummy and I have a huge box of blueberries coming from the Kiwanis in a couple of weeks.

    Also, a trick I do with cooked jam, is after filling the jars and putting boiled flats and rings on them, I turn them upside down for five minutes…. then turn them over. As they cool, the flats will seal….. I haven’t had any problems yet with one not sealing. And no messing with the canner.


  7. 9

    Darlene S says

    I too am curious as to what you eat chutney with? Is it mostly a breakfast food and snack, or do you incorporate it into dinner type foods. The peach one I would think works well with pork, but not sure about the blueberry one. Dar

  8. 10

    Eileen Keane says

    Does the blueberry chutney go well with chicken? I’ll say it again-I envy your energy and time management. Do you still quilt for customers too?

  9. 11

    CindyC says

    I can hardly wait to make both the peach and the blueberry chutney. Where do you get your ginger? I read one recipe in a book that said not to buy what is sitting in the store to make ginger preserves as it is old and therefore brown. I have bought what is in the store and it is white/brown not pink like fresh ginger. I can see from your picture that it is pink.

  10. 13

    June Piper-Brandon says

    I made it today. It is delicious. I need to get some more smaller ball jars though. I have half pint jars, I need to go to walmart