Blueberry Chutney

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  • 1 small shallot, minced
  • 1 teaspoon olive oil
  • 3 cups California Giant blueberries
  • ⅓ cup white wine vinegar or apple cider vinegar
  • ¾ cup coconut sugar
  • 1½ tablespoon arrowroot powder or cornstarch
  • 1 cinnamon stick
  • pinch of sea salt


      • In a saucepan on medium heat, add in the olive oil and shallots. Cook until the shallots have softened and cooked down, about 2-3 minutes.
      • Add in the rest of the ingredients, except the arrowroot powder. Cook on medium heat till the blueberries soften, about 5 minutes.
      • Now add in the arrowroot powder and mix until the chutney thickens. Remove from the heat and take out the cinnamon stick. Let cool completely. Pour into an airtight container/gifting jar and store in the fridge. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!