Blueberry-Chipotle Chutney

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.

Yield: 4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 5%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 8.5g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 48mg
  • Calcium: 4mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blueberry-Chipotle Chutney Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy