Wash 250 grams of fresh blueberries and keep them aside.
In a pan, heat 1 tablespoon of oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 finely chopped green chili, 1 teaspoon of grated ginger, and 1/4 teaspoon of hing (asafoetida). Sauté for a minute.
Now, add the washed blueberries, 1/4 cup of sugar, 1/4 cup of water, and salt to taste. Mix well and cook for 10-12 minutes on low heat, stirring occasionally.
Add 2 tablespoons of tamarind pulp and 1/4 teaspoon of red chili powder. Cook for another 5-7 minutes until the chutney thickens.
Turn off the heat and let the chutney cool down. Store it in an airtight container and refrigerate.