Blueberry–Fig Chutney
Blueberry–Fig Chutney
Rating: (1 rated)
  • 1/2 cup (125 ml) finely chopped onions
  • 2 teaspoons (10 ml) olive oil
  • 1/4 cup (60 ml) balsamic vinegar
  • 3/4 cup (180 ml) water
  • 1 tablespoon (15 ml) brown sugar
  • 4 Blue Ribbon® Orchard Choice®-type soft dried figs, chopped
    • 1 cup (250 ml) fresh blueberries or
    • 1 cup (250 ml) frozen blueberries
  • Preparation
  • In a saucepan over medium heat, soften the onion in the oil. Season with salt and pepper. Add the vinegar, water, sugar and fruit. Bring to a boil and simmer gently until the liquid is syrupy, about 15 minutes. Remove from the heat and add the vanilla. Let cool, then refrigerate.
  • Delicious with fine cheese and bread.
  • Description
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