Recipe: Blueberry Chutney

Chutneys go well with chicken, fish, and many vegetable dishes. They can also be made to suit personal tastes -- e.g. sweet and not spicy -- and are suited to all kinds of fruits.

This recipe is from our Canning for Life workshop, taught by chef Alice Macpherson. It makes a spicy version that is suitable for a variety of dishes and uses blueberry jam, as per the Homemade Jam recipe from the same workshop. The below measurements are for every 2 litres of jam.

Blueberry Chutney

To email, print, or text this recipe, click here.

Ingredients

2 L blueberry (or other fruit) jam
5 mL salt

Any of the below:

10 mL black pepper, ground
15 mL fennel seed, ground
15 mL coriander seed, ground
15 mL ginger, ground
125 mL Balsamic vinegar

Source: The Dog's Breakfast

Instructions

1. Heat up the jam. While the jam is heating, decide which seasonings you want to add.

2. Stir the seasonings (any of pepper, fennel, coriander, ginger, and/or Balsamic vinegar) into the heated jam.

3. Heat for about 10 minutes. Taste and adjust as desired.

4. When ready, spoon the jam into clean canning jars.

5. Put on the lids and rings on and process in a hot water bath. Please see the Hot Water Canning guide for instructions. At full boil, let the jars cook for 10 minutes. This time is for kitchens at sea level (where we are), and for every 3,000 feet above 1,000 feet sea level, extend the boiling time by 5 minutes.  

Workshop Review: Modern Pantry Canning and Canning for Life Workshops

Thank you all for coming out to the Modern Pantry Canning (August 13) and Canning for Life (August 8) workshops the past two weeks!

Spoils of the evening: sweet Virginia pepper relish from Monday night.
Credit: Sofi Martinez

Both received great reviews and couldn't have been as successful without your interest and participation.

Chef Alice Macpherson in action at the Canning for Life workshop.
Credit: Sofi Martinez

Attendees at Canning for Life made and brought home blueberry jam and blueberry chutney, while those at the workshop on Monday got hands-on with plum sauce and sweet Virginia pepper relish.

Chef Karen Dar Woon caught in the middle of a demonstration.
Credit: Sofi Martinez

Looking for a way to ring in autumn? There are still four more workshops left in the Summer Workshop Series, so make sure to stop by.

If you missed either of the workshops in this post, there will be repeat runs on August 20 (Canning for Life) and on August 27 (Modern Pantry Canning). Spots go quickly, so register early to get in on the fun!

For more information on the remaining workshops, please visit the Summer Workshop Series listing for details and registration information.


For copies of the recipes used in this workshop, please visit our Recipe page:

Blueberry Chutney
Homemade Jam

Canning for Life: Spots Still Left!

Canning for Life
Learn the basics of jams and chutneys

August 20 / 6:00 - 8:00 pm
Cranberry Commons / 4272 Albert Street (map)

Join chef Alice Macpherson to learn about the benefits of canning your own food, including about what's going into your food and what you are feeding your family, as well as the cost savings of buying produce fresh and in season. 

Join us and make your own batch of blueberry jam and another of savoury blueberry chutney for yourself and your family. All materials are provided, and participants take home two 250 ml (8 oz.) jars of finished product. Please bring an apron and a bag to carry what you made home with you!

To register, send us an email or call (604) 570-3623.

**REGISTRATION CLOSED*

Canning for Life: Spots Still Left!

There are still a few spots available in our upcoming workshop:

Canning for Life
Learn the basics of jams and chutneys

August 8 / 5-7pm
Newcomers Centre / 7009 Kingsway (map)

Join chef Alice Macpherson to learn about the benefits of canning your own food, including about what's going into your food and what you are feeding your family, as well as the cost savings of buying produce fresh and in season. Join us and make your own batch of jam and another of chutney for yourself and your family. All materials are provided, and participants take home two 250 ml (8 oz.) jars of finished product.

To register, send us an email or call (604) 570-3623.

**REGISTRATION CLOSED**


Workshop Review:
Canning for Life

Summer Workshop Series

Burnaby Food First is pleased to announce our next workshop series! Each workshop has two dates to choose from. All workshops are FREE.

Canning for Life
Learn the basics of jams and chutneys

August 8 / 5-7pm
Newcomers Centre / 7009 Kingsway (map)

August 20 / 6-8pm
Cranberry Commons / 4272 Albert St. (map) 

Join chef Alice Macpherson to learn about the benefits of canning your own food, including about what's going into your food and what you are feeding your family, as well as the cost savings of buying produce fresh and in season. Join us and make your own batch of jam and another of chutney for yourself and your family. All materials are provided, and participants take home two 250 ml (8 oz.) jars of finished product.

Modern Pantry Canning
Learn how to make fresh, local relishes and salsas

August 13 / 5-7pm
Newcomers Centre / 7009 Kingsway (map)

August 27 / 1-3pm
Cranberry Commons / 4272 Albert St. (map) 

Eat local and save money by learning how to preserve fruit and vegetables in season with Chef Karen Dar Woon. Using produce from local farms, participants will make and take home Ginger Plum Sauce, Sweet Virginia Pickle Relish. This workshop requires very basic kitchen skills.

Canning for the Sweet Life
Learn how to can local fresh whole fruits

September 5 / 5-7pm
Byrne Creek Secondary / 7777 18th St. (map)
Topic: Spiced Pears

September 6 / 5-7pm
Cranberry Commons / 4272 Albert St. (map)
Topic: Apple Butter

As the kids head back to school, delicious local apples and pears from some of BC’s finest organic producers head to market. Come learn how to store the bounty, with Chef Antonietta Gesualdi of Foodwisdom, as she demonstrates how to make spiced pears and apple butter. Either of these will make for a great treat in the school lunch box in February.

Please help us spread the word to your friends!

Spaces are limited. Register now by emailing us or by calling (604) 570-3623. When registering, please tell us the name and date of the workshop you are interested in, the name(s) of who will be attending, and provide a contact phone number or email address.

**REGISTRATION CLOSED**

See you at the workshops!