Whether you're grilling lamb or Canadian pork this summer, you'll want to serve it with this zippy chutney with pickled onions and B.C. highbush blueberries. Alternatively, you can serve this alongside a cheese plate.
2 cups diced red onion
3 tbsp vegetable oil
3 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1½ cups B.C. blueberries, fresh or frozen
1/3 cup balsamic vinegar
1/3 cup red wine
2 tbsp grainy mustard
1 tsp chopped fresh thyme
In a large pan over medium heat, sauté onion in oil. Add brown sugar, salt and pepper and cook for 10 to 15 minutes.
Reduce heat to low and cook for 40 to 45 minutes until cooked through and caramelized.
Add the blueberries, vinegar, wine, mustard and thyme.
Return to a boil for 30 seconds then turn heat to low and simmer for another 45 minutes until reduced.
