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.

Mark Scarbrough
Recipe by Cooking Light

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Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

34 calories; calories from fat 5%; fat 0.2g; saturated fatg; mono fat 0.1g; poly fat 0.1g; protein 0.3g; carbohydrates 8.5g; fiber 0.7g; cholesterolmg; iron 0.2mg; sodium 48mg; calcium 4mg.