I started with the tarragon-cardamom inspiration from this recipe on Country Living, together with my own traditional apple chutney recipes. Makes one pint (2 cups); can be frozen.
1/2 cup onions, finely diced
1 large clove garlic, minced
1/2 cup unsweetened apple juice or cider
1 cup blueberries, washed, stems removed
2 apples (any type), finely diced (do not peel)
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 tsp minced crystallized ginger
1 tsp chopped fresh tarragon leaves
1/2 tsp mild red pepper flakes, or more or less to taste
1/4 tsp ground cardamom
1/4 tsp kosher salt
In a Dutch oven or heavy saucepan, stir together the onions, garlic and apple juice. Turn the heat to medium, and add the remaining ingredients. When all of the ingredients are in the pot, stir to combine, then reduce heat to simmer and cook, stirring occasionally, for 45-50 minutes, until the chutney is thickened.
Pack into a jar (or into freezer-safe containers), leaving half an inch of headroom. When the chutney has cooled completely, refrigerate for up to one month, or freeze for up to one year.