When the Condiment Queens recently requested chutney, I hopped to!

My dear friend, Ann, who, thankfully, just had successful open-heart surgery, and her daughter, Dearsley, who is serving as her primary hospital advocate, are self-proclaimed “Condiment Queens.”   Though these gals are very self-sufficient, when asked if there was anything I could bring them, they both requested something low-salt and high-flavor to perk up the perfectly competent and imperfectly bland institutional food.  I was immediately at their service.

I’m not much of a nurse–I once let my husband sleep through an important timed dose of medication following some orthopedic surgery–but I am only too happy to heed the culinary call.  A trip to one of our local farm markets produced gorgeous and succulent blueberries and golden grape tomatoes.  Since virtually any produce that grows in the same season is compatible in terms of taste, I knew they would marry harmoniously in this beautiful, flavorful and low-salt chutney.  Vinegars, herbs and spices more than compensate for the tiny amount of salt.

If you hurry, at least where we live in southeastern Virgina, this seasonal produce is still yours for the pickin’.

1 tablespoon olive oil

1 medium-small onion

Pinch of sea salt

2 large cloves garlic, minced

2 cups fresh golden grape tomatoes

2 cups fresh blueberries

1 Anaheim chili pepper, very finely diced

1/2 cup balsamic vinegar

1/4 cup natural sugar

1/4 cup maple syrup

1/2 teaspoon allspice

1/2 teaspoon dried mustard

1/2 teaspoon dried tarragon (or about 1 1/2 teaspoons minced fresh)

1/2 teaspoon turmeric

Freshly ground black pepper

1/4 cup loosely packed fresh basil chiffonade (stack a few leaves at a time, roll tightly, and slice very thinly into very thin ribbons)

2 teaspoons fresh lemon juice

In a large cast iron skillet over medium-high, heat the olive oil to shimmering.  Add the onion and a pinch of salt and saute, stirring frequently, for about 3 minutes or until the onion is softened.  Add the garlic and saute, stirring for about 30 seconds.  Add the tomatoes and cook, stirring frequently, for about 3-5 minutes or until softened.  Add the blueberries and Anaheim pepper, and do the same.   Stir in all of the remaining ingredients except the basil and the lemon juice and simmer, stirring occasionally and lowering heat if necessary to prevent sticking, for about 25 minutes or until thick and pulpy.  Cooking times will vary depending on the  juiciness of the fruit.  Mash any whole recalcitrant tomatoes with the back of your wooden spoon until they pop.  Stir in the basil and lemon juice and cook, stirring, for one more minute.  Remove the pan from the heat and cool the mixture to room temperature before serving.  Or, store it in an airtight container in the refrigerator.  For the best flavor, return the chutney to room temperature before serving.  It is delicious served over vegan brie or other cheeses as a crostini topping, or served with your favorite vegan protein liked tempeh.

For 150+ additional seasonal recipes not on this website, I invite you to explore The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.