Name: Blueberry Plum Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian Inspired
Ingredients: 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, ( if using fresh plums at them toward the end of the cooking time.; 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; 1 1/2 pounds pork loin chops

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

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.

Blueberry Plum Chutney on Pan Seared Pork Chops

This quick cooking blueberry plum chutney adds plenty of fresh, sweet and tart. It’s balanced flavour is perfect with 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 or pork in the summertime too.

Blueberries Picked on Signal Hill

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. That’s also very delicious when served with this easy chutney.

“Pan rushing”

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, I 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.

It’s then 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.

With that advance work completed, you can be enjoying this tasty meal in no time, even on a busy weekday.

You may also want to try our Blueberry Balsamic Pork Chops recipe.

Blueberry Balsamic Pork Chops

Originally published on March 23, 2008, with an update on October 1, 2014. Updated instructions on March 12, 2017.

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4 servings

Blueberry Plum Chutney

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Blueberry Plum Chutney. 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.

Ingredients

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, ( if using fresh plums at them toward the end of the cooking time.
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
1 1/2 pounds pork loin chops

Instructions

In a medium sized saucepan (or in a sauté 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.

Notes

In what is called a pan "rushing technique", I sear the seasoned meat on both sides to brown it quickly. I then transfer it to a baking pan/dish & pop it into a hot oven for 10 -15 minutes at about 375 degrees to finish cooking, then rest them for an additional 10 minutes before serving.

During that time, I make the chutney quickly in the same pan. Have everything pre chopped, measured and at the ready to do this most efficiently.

Blueberry Plum Chutney on Pan Seared Pork Chops