Blueberry chutney from Deep Run Roots: Stories and Recipes from My Corner of the South (page 200) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on February 10, 2017

    I've served this with salmon, chicken and as part of a cheese platter. Also made some for Christmas gifts. I used fresh blueberries but I think the recipe would work with good frozen berries as well. It took longer than stated to cook down, but that is the case for many jams and preserves that I try. The second time, I used a wide, shallow pan and that help.

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