Huckleberry Ginger Chutney
Huckleberry Ginger Chutney

Sweet & Spiced Huckleberry Ginger Chutney

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June 10, 2017

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Chutneys are part sweet and part savory. This recipe combines huckleberry sweetness, the heat of crushed red pepper and the bright spicy notes of ginger into a delicious and versatile reduction that can be used like jam on bread, as stuffing for chicken breasts or as a sauce for venison, rabbit or pork.

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Yields: 2 pint sized jars


1 cup Sugar

2 cups apple cider or apple juice

3/4 cup apple cider vinegar

3 cups fresh huckleberries. You may use fresh blueberries but please note cooking time adjustment in the instructions.

1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes

1/4 cup fresh ginger, peeled and finely chopped

1 teaspoon dried crushed red pepper


Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves.

Add the berries, pear, ginger and crushed red pepper to the saucepan. Bring to a boil.

Reduce heat to medium and continue at a low boil, stirring occasionally, until the chutney thickens and thinly coats the back of metal spoon, about 30-40 minutes. Due to the higher water content of blueberries, you will need to increase the cooking time to about 50-60 minutes if using blueberries.

Once thickened and passes the spoon test, remove from the heat for about 10 minutes. Transfer to bowl or carefully spoon into a jar; cover and chill. It will continue to thicken as it cools. Serve on toast or reheat and use as a sauce for game meats or as stuffing for chicken breasts.