Heat 1 Tbsp. of the oil in a small pot set over medium heat. Add the onion and ginger and cook 3 minutes. Add the blueberries, sugar, lime juice and chili flakes.
Bring to a simmer and cook until the blueberries begin to break apart and the chutney lightly thickens, about 5 minutes. Remove from the heat and stir in the mint.
Cool to room temperature, season with salt and pepper, and store in the fridge until needed.
Preheat your barbecue to medium-high. Brush the salmon with the remaining oil; season with salt and pepper. Brush the bars of your grill lightly with oil. Grill the salmon 3 to 4 minutes per side, or until just cooked through. Serve the salmon with a generous spoonful of the chutney and a garnish of lime slices.
Recipe Options: Serve the chutney with grilled sockeye salmon fillets instead of steaks. Great with coho or spring salmon and with other grilled fish, such as halibut. Make mango-blueberry chutney by replacing 1 cup of the blueberries with 1 cup of mango that has been cut into small cubes.