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Blueberry-Chipotle Chutney

Photo: Jan Smith
Yield 4 cups (serving size: 2 tablespoons)
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.

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

Nutrition 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

How to Make It

  1. 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.

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