Blueberry-Chipotle Chutney

Blueberry-Chipotle Chutney Recipe
Photo: Jan Smith
Consider using this chutney as a barbecue sauce, basting it onto meat on the grill. Or spread it onto a tortilla, top with sliced grilled chicken and goat cheese, and roll up.
5

Outstanding

Yield:

4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 34
Caloriesfromfat 5 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 8.5 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 48 mg
Calcium 4 mg

Ingredients

4 cups fresh blueberries
1 cup finely chopped Granny Smith apple
1/2 cup white wine vinegar
1/3 cup sugar
1/3 cup honey
3 tablespoons grated orange rind
1 tablespoon mustard seeds
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
1/2 teaspoon salt
1/2 teaspoon ground ginger

Preparation

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.

Note:

Mark Scarbrough,

August 2005
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