Blueberry Hatch Chile Chutney

by Dorothy Reinhold on August 30, 2022

Print This Post Print This Post Blueberry Hatch Chile Chutney with chopped purple onion garnishing, on top of a toasted bagel on a white plate on a white marble countertop

Blueberry Hatch Chile Chutney is a slightly sweet and deeply savory blueberry condiment that is equally at home on toast for breakfast or as a sauce for roast chicken or pork for dinner.

You’re in for a treat with this easy, quick skillet chutney recipe that takes advantage of 2 things at  peak season in August — blueberries + Hatch chiles! I like this recipe so much…I might even prefer it to my usual blueberry sauce — Fresh Blueberry Sauce in 15 Minutes. The savory undertones from the onion, garlic and chile of this chutney really add a lot of sophisticated flavor!

How to make Blueberry Hatch Chile Chutney

Ingredients for Blueberry Hatch Chile Chutney laid out on a white marble counter with each ingredient labeledGather your ingredients. You need…

  • Good quality extra virgin olive oil (I am using Garcia de la Cruz from Spain)
  • Chopped purple onion (can use regular yellow onion)
  • A roasted, skinned and seeded Hatch chile (Hatch comes in 4 heat levels (mild, medium, hot, extra hot)…I usually prefer mild, which adds plenty of flavor and just a blip of heat.
  • Garlic clove
  • Fresh blueberries (you could use frozen if fresh are out of season or prohibitively expensive, or substitute fresh blackberries. I think you could use halved grapes, also, but I haven’t tested that myself. It’s an educated guess.)
  • Sugar
  • Apple cider vinegar (could use red wine vinegar as a substitute)

Chopped purple onion and green Hatch chile in a white skillet on a stovetopQuickly saute the onion and Hatch chile in a bit of olive oil. Then add the garlic.

Blueberries in a white skillet on a cooktopAdd the blueberries and quickly cook. They’ll start to get glossy.

Hand holds small pink bowl pouring sugar into white skillet with blueberriesAdd the sugar, stir and cook.

Blueberries, onion and Hatch chiles cook in a white skillet with a white spatulaous.comCook for a minute, then add the vinegar and boil it all for about 5 minutes, during which time it will thicken up nicely. The beauty of doing it in the skillet is you can watch each stage, and it goes very quickly.

What to eat Blueberry Hatch Chile Chutney on and with

Blueberry Hatch Chile Chutney on cottage cheese in a white bowl on a purple brocade placemat

  • I put it on a toasted brioche bagel, topped that with fresh mozzarella, and then spoonfuls of the chutney, and a few bits of chopped onion for crunch and flavor (the main photo at top of page).
  • I’d eat this on toast for breakfast
  • How about on cottage cheese for breakfast or lunch, pictured above. (My husband said he cannot even fathom eating onions for breakfast, but I thought it made a brilliant breakfast!)
  • On ice cream as a sauce, for dessert
  • As a sauce on whatever roasted protein you want (grilled chicken, roast pork, even a burger or a condiment for a hot dog!)
  • Idea: how about as the filling in a pop tart-type of pastry?

Where did this recipe come from?

Glass pitcher of Blueberry Chutney in foreground with magazine in backgroundI was browsing for blueberry ideas, and ran across a recipe for Berry Chutney from the Spring & Summer seasonal recipe magazine by my friend Luci Petlack, who writes She’s begun publishing seasonal magazines, which are a fun way to spark your creativity, and I took her chutney idea and made a few simple changes to use what I had on hand, to reduce the sugar, increase the onion and add the Hatch chile. That’s the fun of a magazine that focuses on seasonality and sustainability — eat what’s in season, and don’t waste what you have! I can’t wait to see what she features in her next issue.

Blueberry Hatch Chile Chutney in a small glass pitcher with a spoon stuck in itGrab your skillet and let’s make Blueberry Hatch Chile Chutney, shall we?

Blueberry Hatch Chile Chutney

Prep Time: 5 minutes

Yield: Scant 1 cup

Blueberry Hatch Chile Chutney

A slightly sweet and deeply savory blueberry chutney that is equally at home on toast for breakfast or as a sauce for roast chicken or pork for dinner.


  • 1/2 tablespoon olive oil
  • 1/3 cup purple onion, finely chopped
  • 1 Hatch chile, roasted, skin and seeds removed, chopped
  • 1 garlic clove, minced
  • 1 heaping cup blueberries
  • 1/4 cup sugar
  • 2 tablespoons apple cider vinegar


  1. Heat a skillet over medium-high heat and add oil. Add onion and Hatch chile and cook for 2-3ish minutes, stirring frequently. Add garlic and cook for another minute. Add berries, reduce heat to medium, cook for another minutes, stirring.
  2. Add sugar, stir to coat berries, and cook for another 1-2 minutes, stirring as liquid forms in skillet. Stir in vinegar. Boil for 5 minutes, stirring occasionally. It will thicken and when you scrape your spatula along the bottom of the skillet, the liquid won't immediately fill in the space. As it begins to thicken, stir more frequently so it doesn't burn.
  3. Remove from heat, let sit 5-10 minutes. until cool enough to handle. Transfer into a container with a lid and refrigerate at least 30 minutes. Can be served chilled or at room temp.
  4. Makes about 3/4 cup.

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Blueberry Hatch Chile Chutney on a toasted bagel half with spoon and a glass pitcher of chutney in the background

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{ 2 comments… read them below or add one }

filmbazz November 21, 2022 at 1:33 am

thank you


Radha September 4, 2022 at 9:55 pm

The flavor profile sounds outstanding! This would be lovely with bagels.


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