Blueberry Chutney

For the blueberry chutney, rinse the blueberries in cold water and carefully sort them.

Peel and finely chop the onions. Slit the chili peppers lengthwise and remove the stalk and seeds. Cut into fine strips. Wash the lime with hot water and rub dry. Grate 1 teaspoon of zest, squeeze out the juice. Pluck the thyme leaves from the branches and chop finely.

Heat olive oil in a pot and sauté the onions. Add blueberries and spices and fry briefly. Now stir in the sugar, lime juice and zest and deglaze with the vinegar.

Simmer the chutney for about 35 minutes at low heat until it thickens slightly. Stir again and again. The chutney is done when you drag the handle of a wooden spoon across the bottom of the pot and a trace remains visible.

While still hot, pour the blueberry chutney into prepared twist-off jars, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and allow to cool.

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