Sweet & Spiced Huckleberry Ginger Chutney
June 10, 2017
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
1 hr 5 mins
- Yields: 2 pint sized jars
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.