Use Blueberry Chutney Over Grilled Meats

In this chutney recipe, blueberries are combined with yellow onion, minced garlic, fresh ginger and curry powder. The chutney can be used as a sauce with grilled salmon or tuna, or served over grilled pork or poultry.

When properly refrigerated, blueberries stay fresh for 10 to 14 days, if left unwashed. And they can be enjoyed year-round if kept frozen; just place unwashed blueberries in freezer bags.

Blueberry Chutney

This recipe from Northwest Blueberries is the creation of Greg Higgins, owner-chef of Higgins in Portland.

4 cups fresh blueberries

1 large yellow onion, finely chopped

1/4 cup white-wine vinegar

1/4 cup sugar

1/4 cup raisins

2 tablespoons minced fresh ginger

2 tablespoons minced garlic

2 tablespoons good-quality curry powder (preferably Madras)

1/2 teaspoon salt

3 tablespoons chopped fresh mint

In a medium-sized, noncorrosive saucepan, combine all the chutney ingredients except the mint. Bring to a low boil over medium heat.

Reduce the heat; cook gently until the onions are tender and the chutney has thickened, about 25 to 30 minutes. Stir often to avoid scorching. Remove from heat; allow to cool before adding the mint.

Yield: 2 cups.

Nutrition information per 1-tablespoon serving: 17 calories, no fat, 4 grams carbohydrates, 15 milligrams sodium.