- 1/2 onion, chopped
- 1 clove garlic, finely chopped
- 1 cup fresh blueberries
- 1/2 lemon, zested and juiced
- 1 tablespoon agave nectar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- salt to taste
- Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.