Bláberjachutney

Blueberry chutney

Ingredients

1 tsp olive oil
1 chopped spring onion
450 g blueberries
4 Tbsp brown sugar
5 Tbsp honey
1 Tbsp vinegar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 tsp fennel seeds (whole)


Preparation

Heat the olive oil in a large pot and briefly fry the chopped spring onions.

Add the blueberries along with the sugar, honey, vinegar and spices, stir well and bring to the boil for at least 10 minutes until slightly thickened. (The longer you let the chutney cook, the thicker it will be.)

In really clean, hot-boiled containers (e.g. jam jars) that are tightly sealed, the blueberry chutney can be stored in the refrigerator for at least 3 months.

Blueberry chutney is traditionally served as a side dish to meat or fish dishes.

There was also “Steiktur kjúklingur” and “Baunastappa” .

[Translated from here.]