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
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.