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Blueberry Chutney

 

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.
354

Yield

6

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

4 cups blueberries
rinsed, fresh and stemmed
1 each onions
finely chopped
1 ½ cup red wine vinegar
½ cup golden raisins
½ cup brown sugar
firmly packed
*
2 teaspoons mustard seeds
1 tablespoon crystallized ginger (candied)
grated
*
½ teaspoon cinnamon
ground
1 x salt
*
1 x nutmeg
ground
*
½ teaspoon red pepper flakes
*

Directions

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.

Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.

Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving ½ inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1, 001 to 3, 000 feet; 25 minutes 3, 001 to 6, 000 feet; 30 minutes above 6, 000 feet)

Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 1166% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 14%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 20%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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