Do try out this very easy blueberry chutney with sour apples and bacon. This chutney is the best companion for your next pork roast dinner!
Look at this lovely looking blueberry chutney!
What a great color.
Inspiration this time came from Florence, Italy.
Because that is where we had a lovely slab of local pork roast that came with a prune and bacon chutney. We thought it was an odd combination at first. But we were wrong. It worked!
We didn’t have a problem polishing off our plates.
Easy Blueberry Chutney
So that chutney idea stayed in the back of my mind for a while.
I thought I should try it at home as well since we eat pork roast quite frequently. However when we do, we usually serve it with a creamy sweet mustard sauce or a delicious Crosse and Blackwell style piccalilli cream sauce.
So we are back home and our trip to Italy is a couple of months behind us.
And I still had a good portion of frozen blueberries left after I made a quick and easy frozen blueberry yogurt. As much as we loved the frozen yogurt, I wanted to make something else with the leftover berries.
And there that chutney memory popped up again.
Bacon & Apple?
Well that sounds like it is time to finally come up with my own blueberry chutney version then!
I took a quick look in my fridge, hoping to find a couple of other leftovers that I could incorporate into my chutney. So in the end I added to that some slices of salted bacon and a sour green apple.
I thought that the sourness of that green apple would cut nicely through the saltiness of the bacon and the sweetness of the berries.
Serve this blueberry chutney with pork tenderloin or pork roast.
Best Blueberry Chutney Recipe with Apple & Bacon
Do try out this very easy blueberry chutney with sour apples and bacon, the best companion for your next pork roast dinner!
- 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
Pour the olive oil in a large saucepan and place it over medium-high heat until hot. Then add the chopped shallot and garlic.
Stir and cook for 2 minutes. Chop the salted bacon up finely and also add it to the onion in the pan.
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.
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.
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.
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.
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.