Evergreen Huckleberry Chutney Recipe

A Very Seattle Thanksgiving: Evergreen Huckleberry Chutney

Seattle Weekly

Choi, who works with Foraged & Found Edibles, yearly serves her family evergreen huckleberry chutney for Thanksgiving. “Evergreen huckleberries are tiny,

Evergreen Huckleberry Chutney


1 cup small diced shallots
¼ cup olive oil
1/8 tsp salt
¼ tsp ground cardamom
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground black pepper
1 ½ cups small-diced apple
3 cups evergreen huckleberries, fresh or frozen
1 small orange, zest and juice
½ cup granulated sugar
½ cup brown sugar
1 cup water


Sauté shallots in olive oil over medium-high heat until they begin to lightly brown. Turn heat to medium, add salt and spices, and cook for a few more minutes, until spices are fragrant. Add remaining ingredients; bring to a boil over medium-high heat, then turn down and keep at a simmer.

Cook until mixture thickens and flavors mingle, about 30 minutes. Taste and add sugar if too tart.

Let cool to room temperature to serve, or store in refrigerator for up to one week.



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