brie with blueberry, chipolte, and caramelized onion chutney

This chutney is out of this world. The flavors are uniquely perfect. Blueberries with the smokey chipolte peppers and caramelized onions make a perfect combination. A smokey sweetness that pairs perfectly with brie and crackers. Try it on my roasted turkey sandwich, a wonderful mix of ingredients. Creativity can go a long way here. Pork chops, grilled pork tenderloin, chicken, turkey, sandwiches, cheeses, appetizers, toast, and even alone are all great ideas…


2 small sweet onion, thinly sliced

3 tsp fresh thyme, coarsely chopped

2 cloves garlic, chopped

1 chipolte pepper in adobo sauce, minced plus 2 tsp adobo sauce

1 tbs brown sugar

1/4 apple cider vinegar

1/3 c chicken stock

1 small bay leaf

2 cups fresh blueberries

1 tbs honey

Kosher salt and freshly ground pepper to taste

1 wedge or triangle brie, room temperature

good quality crackers or sliced baguette


Heat the olive oil in a large saucepan over medium high heat. Add the onions and stir them occasionally for 15- 20 minutes. At this time they should be browning and are translucent. Toss in the thyme and season with a teaspoon of salt and pepper. Continue to cook the onions until they start turning a rich brown color and are very tender, another 1o-15 minutes.

Then add the garlic, chipolte pepper, adobo sauce, and brown sugar. Cook one minute until the brown sugar is dissolved. Add the vinegar, stock, and bay leaf. Stir and scrape the bottom of the pan to get all the browned pieces of onion. Add the blueberries and preserves to the onion mixture. Bring to a simmer and let simmer for 2 minutes. Add the honey and simmer for 10 minutes, until the mixture thickens and the berries are soft and bursting. Season with salt and pepper to taste and remove the bay leaf.

You will want the chutney to be thick, so if it is still quite runny, let it simmer a few more minutes. It will thicken once it is taken off the heat and begins to cool as well.

Serve as desired. If serving with brie, bring the brie to room temperature and place on a serving plate. Scoop several tablespoons of the chutney on top of the cheese and serve with crackers.

Bon appetit!


About tasteinspired

This entry was posted in appetizers and dips, condiments and sauces, snacks, vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to brie with blueberry, chipolte, and caramelized onion chutney

  1. sonia says:

    this is an amazing chutney. I have never tried it, but sure wud love it !

  2. Pingback: Bombay Sandwich! « desiartspice

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