One of my favorite flavor combinations is a little sweet and a little heat. I am particularly fond of chipotle peppers en adobo—the smoky notes hit your palate first and finishes with a mellow heat. Back in the good old days of summer, when there were pounds and pounds of blueberries in the freezer, I thought blueberries and chipotles would make a sweet chutney with a little smoky heat. Since I was feeling like quite the capable little canner— I steamed full speed ahead with my blueberry chipotle chutney. It turned just as I hoped— layers of flavor with a slow burn on the finish.
Chipotle & Blueberry Chutney
5 cups fresh blueberries 2 medium apples, peeled and chopped 1 medium red onion, chopped 1 tbsp ginger, peeled and minced 1 tbsp garlic, minced 3 tbsp orange rind, minced 1 tbsp yellow or brown mustard seeds 1/2 cup apple cider vinegar 1/2 cup honey (more to taste depending on how sweet the blueberries are) 2 - 3 chipotle chiles in adobo, chopped 1/2 tsp kosher salt
Add all ingredients to a large pot and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 30 – 45 minutes, until mixture is thick. At this point, you can cool completely and it will keep in the refrigerator, covered, for up to a week.
You can also ladle hot chutney into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
