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Blueberry Plum Chutney
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 575 kcal
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
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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.
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Add all of the remaining ingredients to the pan.
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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.
Recipe 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.