My Favorite Paleo Recipes:
Blueberry Chutney

Alvin H. Danenberg, DDS Nutritional Periodontist
June 14, 2017



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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