This quick cooking blueberry plum chutney adds plenty of fresh, sweet and tart balancing flavour to simply seasoned, grilled or pan seared, pork or chicken.
This blueberry plum chutney is so easy to make and can be bottled using proper bottling method to save throughout the winter. It makes a wonderful addition to grilled chicken pr pork in the summertime too. It brings so much flavour to the plate hat there is really no reason to add anything to the meat but a simple seasoning of salt and pepper. I do sometimes season the chicken or pork chops with a little garam masala or yellow curry powder for extra flavour which is also very delicious when served with this easy chutney.
If I am pan searing chicken or pork, I also have been known to make a quick and easy version of this chutney right in the saute pan in which the chops or chicken breasts were seared. In what is called a pan ” rushing technique”, I sear the seasoned meat on both sides to brown it quickly, then pop it into a hot oven for 10 -15 minutes at about 375 degrees to finish cooking. During that time, I make the chutney quickly in the same pan. The shallow saute pan means the chutney will cook more quickly and then reduce to a thickened consistency in about half the time to be served immediately with the fully cooked chicken or pork. Just be sure to have all the ingredients prepped beforehand and at the ready beside the stove and you can be enjoying this tasty meal in no time, even on a busy weekday.
Originally published on March 23, 2008, with an update on October 1, 2014.
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 medium sized red onion chopped
- 1 large apple, peeled, cored and cut in chunks
- ¼ cup apple cider vinegar
- ⅓ cup brown sugar
- ¾ cup chopped dried plums
- ¾ cup fresh or frozen blueberries
- 1 ½ tsp fresh grated ginger root
- 1 ½ cups apple juice
- 1 ½ tsp fresh ground black pepper
- ½ tsp salt
- ½ tsp crushed or ground fennel seed
- In a medium sized saucepan (or in a saute pan if pan rushing pork chops or chicken breast. SEE NOTE) heat the olive oil and add the garlic an red onion. Saute until the onions have softened but not browned.
- Add all of the remaining ingredients to the pan.
- Simmer over low heat for about 20-30 minutes until almost all of the liquid has been boiled off and the mixture begins to resemble a thick jam. Great served with grilled meats.