North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Summer Blueberry Chutney Chicken and Roast Corn


Makes about 3 cups

Last week my daughter and I went to Schmidts Blueberry farm in Tulalip. We go every year to pick fresh blueberries. It is a great pick your own farm with two huge blueberry fields.

After we made two batches of jam, we still had some berries leftover and I wanted to try something a little different with the remaining blueberries. I decided to make a blueberry chutney and use it with three different chicken preparations - baked, fried and grilled. It was delicious on all three, but I liked it on the fried chicken best. Then I roasted some fresh corn on the cob and slathered the chutney all over it instead of butter. It was a little messy, but awesome. I think it's my new favorite way to eat corn. Also, I am sure it would be good on baked ribs. Yes, I'm going to have to try that next.

1 teaspoon olive oil

1/2 cup red onions, small diced

1/2 teaspoon garlic, minced

5 cups fresh blueberries

1/2 cup orange juice

1/2 teaspoon orange zest

1/4 cup lemon juice

1/2 teaspoon lemon zest

1/2 cup balsamic vinegar

1/2 teaspoon red pepper flakes

1 teaspoon ginger, micro planed

1/2 teaspoon cinnamon

3/4 cup brown sugar

In a heavy bottom sauce pot, sauté onions and garlic in olive oil for about two minutes or until they become fragrant and slightly brown.

Add the remainder ingredients and bring to a boil, and continue cooking on a low simmer.

Stir occasionally for 40-50 minutes or until it becomes thick or jam like. If it gets too thick, it can be thinned with a little orange juice.

This can be serve hot or cold.

Enjoy and have fun cooking,


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