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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

GayleR's Review

michelledebra
October 24, 2011
I had lots of frozen blueberries I needed to use, so I tried making this recipe with frozen berries and it worked just fine. It made a lot, so I froze some of the chutney in individual portions using an ice cube tray. So far we have enjoyed some of the rest on a wrap with chicken and feta.

michelledebra's Review

GayleR
July 11, 2011
Yum! I went blackberry picking last weekend and needed to use up a bunch before they went bad. I followed this recipe exactly, except that I happened to run out of sugar so I subbed in an artificial sweetener for part. Great result, and wow does this yield a lot of chutney! So far I have mixed it with rice and deli ham for a work lunch and layered it with deli meat on a wrap. My next ideas are to try it with cottage cheese or to spice it up even more with curry powder. Would probably also be great with sweet potatoes ...