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Bacon Apple & Blueberry Chutney
Do try out this very easy blueberry chutney with sour apples and bacon, the best companion for your next pork roast dinner!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories per serving 183 kcal
Ingredients
- 3 oz salted bacon (85 g), sliced
- 1 green apple chopped
- 3 oz blueberries (85 g), fresh or frozen
- 1 small shallot chopped
- 1 medium garlic clove chopped
- 2 tbsp fresh ginger grated
- 1 tbsp strong mustard
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 clove
- 1 tbsp olive oil
- nutmeg
- pepper
- salt
Instructions
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Pour the olive oil in a large saucepan and place it over medium-high heat until hot. Then add the chopped shallot and garlic.
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Stir and cook for 2 minutes. Chop the salted bacon up finely and also add it to the onion in the pan.
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Stir again and gently fry the sliced bacon for about 5 minutes. Then add the chopped apple and clove. Season with a pinch of salt, nutmeg and pepper.
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Cook the apple for 5 minutes. Then pour in the balsamic vinegar and add the brown sugar, the freshly grated ginger and the strong mustard.
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Stir all the ingredients well. Then put a lid on the pan, turn the heat lower to medium and cook the apple and bacon for 20 minutes. Stir regularly. Add a little water if necessary. Then stir in the (thawed) blueberries.
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Cook the chutney for another 20 minutes until the apple is soft and the blueberries ave more or less melted away and formed a thick purple sauce. Check the seasoning of the chutney and add extra pepper, salt, nutmeg, brown sugar, balsamic vinegar or mustard to taste if necessary.
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Take the saucepan off the heat and let the chutney cool down fully at room temperature. Then transfer it to a clean jar. you can store the chutney in the fridge for 2 weeks.
