Name: Blueberry-Ginger Chutney
Total time: 35 min
Cuisine: American
Ingredients: 10 ounces (2 cups) fresh or frozen blueberries; ¼ cup sugar; ¼ cup white wine vinegar; 1 tablespoon grated fresh ginger; 1 teaspoon kosher salt; ½ teaspoon pepper

Why This Recipe Works

We combined frozen blueberries with sugar, vinegar, grated fresh ginger, and a bit of salt and pepper to make a chutney with a complex backbone, a punch of brightness, and subtle warmth. We then cooked the mixture, gently pressing on the blueberries to make sure they burst, until thickened enough that a spatula drawn across the bottom of the pot left a trail that slowly filled in; the chutney continued to thicken as it cooled so that it was perfectly spoonable.

Before You Begin

If using frozen blueberries, there’s no need to thaw them before using. We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon.

Instructions

Combine all ingredients in medium saucepan. Cover and bring to boil over high heat. Adjust heat to rapid simmer and cook, uncovered, gently pressing blueberries occasionally with spatula to make sure they’ve burst, until thickened and spatula drawn across bottom of saucepan leaves trail that slowly fills in, 8 to 10 minutes (mixture will thicken as it cools; do not overreduce). Let cool for 15 minutes and serve. (Chutney can be refrigerated for up to 3 days.)