This Northwest Blueberry Chutney is a great accompaniment to grilled Salmon as well as Columbia River Sturgeon. It is also a nice sauce for Pork Chops and Grilled Chicken. It can easily be made several days in advance to facilitate easy entertaining, or it can be thrown together last minute for unexpected company! Feel free to play around with the spice combinations depending on what you have in your pantry or what sounds good to you! You can also substitute frozen blueberries just anticipate longer cooking times to compensate for the extra moisture.

By Chef Alisa Jestel



2 cups fresh blueberries (plus 1/2 cup for stirring in at the end if desired!)
1 red onion diced (about 3/4 cup)
1/2 cup sugar
1/4 cup red wine vinegar
1 T coriander seed
1T black peppercorns
1T Thyme
1/2 T fennel seed
1/2 T dried chili flake
Zest of 1 lemon
1 star anise
1 Earl Grey tea bag


1. In a sauté pan on the stove, toast all the dried spices until they become fragrant ( about 1-2 minutes)

2. In a sauce pan, sweat the onions in a small amount of oil until they become translucent ( about 3-4 minutes over medium heat)

3. Add the blueberries, star anise and sugar and cook until the sugar dissolves ( about 3-4 minutes)


4. Add the red wine vinegar and the tea bag and cook until reduced to a syrup consistency ( 5-10 minutes)


5. Place all the dried and toasted spices into a spice grinder or mortar and pestle and grind until the consistency of coarse ground pepper ( about 4-5 pulses)

6. Use your spice blend and salt to season to taste. Start slowly and add more as needed!

7. Remove from the heat and stir in your lemon zest and remaining fresh blueberries if desired.

About Chef Alisa:

Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.

Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.


Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!

For more information visit:

 Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty