Blueberry Chutney

Chutney is just a mixture of fruits and vegetables cooked with vinegar and spices until thick. It s very easy to make and freezes well. Unrated be the first to rate review.

Camila Farah

In a large nonstick saucepan over high heat cook shallots and garlic for 1 minute. Add orange blueberries vinegar sugar tarragon red pepper cardamom and salt and bring to a boil. Add the first 7 ingredients to a large pot. As an option to traditional cranberry sauce mix it up with blueberry chutney. The versatile sweetness of blueberries takes cranberry sauce to the next level.

Reduce heat to medium low and simmer stirring occasionally until thickened about 50 minutes. Refrigerate until chilled at least 30 minutes. This fabulous recipe for blueberry chutney is perfect as a sandwich spread especially with ham and is also wonderful warmed and served over cream cheese or softened brie or camembert cheese as an appetizer. Cook and stir until chutney is thickened 10 to 15 minutes. Once you dip your mashed potatoes into this there s no turning back.

Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Better homes and gardens save pin print more. Fresh blueberries cooked with almond breeze almondmilk onions vinegar and raisins make a tangy but sweet chutney. Lower heat and simmer for 15 minutes or until the apple is tender stir frequently. Blueberry chutney blueberry chutney.

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Bring to a boil. Great served over meat or poultry. Bring to a boil. Add lemon zest lemon juice agave nectar ginger cinnamon and salt to blueberry mixture. Reduce heat to medium low and simmer stirring occasionally until thickened about 50 minutes.

Great served over meat or poultry. In a large nonstick saucepan over high heat cook shallots and garlic for 1 minute.