Blueberry-Ginger Chutney

In a small saucepan, combine olive oil, ginger, shallot, sugar and thyme. Heat and gently sauté until mixture is fragrant and shallot is translucent. Stir in blueberries and cook until blueberries just being to burst. Remove from heat. Taste for sugar. Allow to stand until cool. Remove ginger and thyme before serving. Can be prepared ahead and refrigerated up to 2 weeks.