My Favorite Paleo Recipes:
Blueberry Chutney

Alvin H. Danenberg, DDS Nutritional Periodontist
June 14, 2017 [printfriendly]



Blueberry ChutneyChutney originated as an Indian dish, which has been tweaked around the world. In the United States, it is usually a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar. My recipe has no added sugar, but I included organic dates in the ingredients. As with all my recipes, I always use organic ingredients if possible.


I enjoy this just as a side dish, but you could dress up any meat or fish entrée by topping it with this chutney. For me, it’s yummy either warm or cold.


Blueberry Chutney



  • 2 Cups blueberries (remove any remaining stems)
  • 1 Small sweet onion (chopped)
  • 2 Pitted dates (chopped)
  • 2 Tbs balsamic vinegar (I use balsamic vanilla vinegar)
  • 2 Tsp grated fresh ginger (I freeze fresh ginger; then it is easy to finely grate it)
  • 2 Tsp garlic powder
  • 2 Tsp cinnamon
  • 1/4 Tsp sea salt




  1. Combine all ingredients in a small saucepan and bring to a boil.
  2. Reduce heat and simmer. Stir frequently until thickened (about 40 minutes).
  3. Serve as you see fit. You could garnish meat or fish with it. You could use it as a dip for celery or cucumbers. I enjoy it alone as a side dish – either warm or cold.



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