Blueberry Green Peppercorn Chutney

1. 1

   Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a pot.

2. 2

   Place over medium-low heat and stir to dissolve the brown sugar.

3. 3

   Simmer for 5 minutes.

4. 4

   Add the blueberries, onion, green peppercorns, lemon juice and ginger.

5. 5

   Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

6. 6

   The chutney will keep for several weeks stored in the refrigerator in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.