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Photo: Jan Smith Photo by: Photo: Jan Smith

Blueberry-Chipotle Chutney

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.

Cooking Light AUGUST 2005

  • Yield: 4 cups (serving size: 2 tablespoons)

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.

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
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Blueberry-Chipotle Chutney recipe

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