This chutney recipe is something that you will want to have on hand always! It is very easy to make, and pairs beautifully with wine, especially our Mourvèdre, bringing out the bright blueberry flavors in both. This chutney is also very versatile. Here are just a few examples of ways to use: on your charcuterie board with goat cheese or brie; as a dip for jalapeno poppers; as a spread in a turkey or ham sandwich; or even on pork chops.
Mourvèdre, on its own, is a very unique and expressive varietal. That is why we chose to do a small production from our dear friends and amazing growers at Olsen Brothers vineyard. Right from the get-go, your nose meets an explosion of blueberry, white pepper, cherry, tobacco, and cola. The palate is silky, with nice acidity, round tannins, and a long lingering finish.
- 2 Large Shallots finely chopped
- 1 tsp Ginger finely grated
- 2 tbsp Raisins
- 2 1/2 Cups Blueberries
- 1/4 Cup Brown Sugar tightly packed
- 1/2 tsp Fennel Seeds
- 1 Cinnamon Stick
- 1 Pinch Salt generous
- 1/4 Cup Apple Cider Vinegar
- 2 tbsp Water
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