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Blueberry Chutney
Chef: Deano Lovecchio
Select Item(s): Webb Ranch organic blueberries
Tip: Serve with chicken, game hens or tri tip (shown in picture)

One way to spice up your dishes is with an interesting sauce. Most chutneys are jelly-like and often lackluster. As Chef for Kookez Café in San Francisco, Deano created an old southern-style family recipe that goes great with sliced tri tip steak or grilled chicken. Customers at the café were always amazed at the flavor it added. They would try to guess the ingredients, but never came close. Deano is sharing his secret recipe with you here.

Ingredients (large batch)
6 cups – 1lb fresh organic blueberries
1 cup raisins or cranberries
1/2 cup chopped yellow onions
1/2 green bell pepper chopped finely
1/2 jalapeno pepper finely chopped
2 tablespoons powdered ginger
1 tablespoon ground cinnamon
1/2 cup brown sugar
1 tablespoon salt
2 tablespoons fresh garlic
1 tablespoon ground cloves
6 oz. frozen unsweetened apple juice
1/2 cup apple cider vinegar

Preparation
Chutney
In large saucepan combine all ingredient, bring to a boil, then simmer for 1 – 1 ½ hours or consistent. Don’t cook into a jelly, the blueberries should remain whole and not disintegrate

Store sauce for extended period for use with meals.

Cook Tri Tip
Bake the entire side of tri tip to rare on grill so outside is cooked with a crispy crust. Keep warm for dinner. When ready, slice and cook to order, or heat if ordered rare. Spoon small amount across meat plus a little more on the side.


Reprinted with permission from Deano Lovecchio
Meet Deano at the Webb Ranch Farmers Market.


 
   


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