Make This: Mildred's Temple Kitchen's Wild Blueberry Chutney

Store this wild blueberry chutney in the fridge, serve it straight away on a cheeseboard – or drizzle on top of duck and waffles à la Mildred's Temple Kitchen. 

Best diners in Toronto


Yields 2 cups

1 cup (250 ml) brown sugar
2 tbsp (30 ml) raspberry vinegar
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) white wine vinegar
2 cups (500 ml) frozen wild blueberries
2 tbsp (30 ml) green peppercorns
1/2 cup (125 ml) white onion
1 tsp (5 ml) fresh ginger, grated
1 ½ tsp (7.5 ml) lemon zest, chopped
1 tbsp (15 ml) lemon juice


1. Place the brown sugar in a large saucepan. Add the raspberry vinegar, red wine vinegar and the white wine vinegar. Heat over medium-low heat, stirring to dissolve the brown sugar. Cook for approximately 5 minutes.
2. Add the wild blueberries, green peppercorns, white onion, fresh ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes. Stir occasionally to prevent scorching.
3. Cool completely.
4. Serve with baked brie cheese and crackers. Place in sterilized jars and store in the refrigerator if not using immediately.