Blueberry Chutney Recipes

BLUEBERRY CHUTNEY

Blueberry Chutney image

Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.

Provided by ratherbeswimmin

Categories Berries

Time 1h5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 large granny smith apple, peeled and diced
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange rind
1 teaspoon ground ginger
1/4-1/2 teaspoon dry crushed red pepper
1/4 teaspoon ground black pepper
4 cups blueberries (fresh "or" frozen)
3 tablespoons balsamic vinegar

Steps:

Add the first 7 ingredients to a large pot; bring to a boil.
Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
Divide mixture into air-tight containers.
Store in refrigerator up to 1 week; freeze up to 6 months.

Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1

BLUEBERRY CHUTNEY

Blueberry Chutney image

Chutney is a tasty ingredient to have in your store cupboard. Good on crackers or with grilled fish it can also make a turkey sandwich something special. It can be served warm, cold or at room temerature. This version goes particularly well with pork and chicken.

Provided by MarieRynr

Categories Berries

Time 1h

Yield 6 pints

Number Of Ingredients 12

Ingredients

1/2 cup red wine vinegar
1 cup honey
1/2 cup sugar
1/2 cup spicy white wine (such as Gewurztraminer or Riesling)
2 cups chopped red onions
1 tablespoon minced garlic
1 small red chili peppers, crushed (about 1/2 tsp) or 1 small crushed dried chili, to taste (about 1/2 tsp)
1 cinnamon stick
1 teaspoon peeled grated ginger
1 tablespoon whole coriander seed
5 pints blueberries
1 cup golden raisin

Steps:

In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
Reduce the heat and simmer for 30 minutes, until reduced slightly.
Add the blueberries and raisins and cook gently for 10 minutes.
Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.

Nutrition Facts : Calories 499.6, Fat 1.2, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 125.5, Fiber 8.4, Sugar 104.8, Protein 3.8

BLUEBERRY CHUTNEY

Blueberry Chutney image

Make and share this Blueberry Chutney recipe from Food.com.

Provided by C Powell

Categories Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8

Ingredients

4 cups fresh blueberries or 4 cups frozen blueberries
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar (fructose works)
3 tablespoons balsamic vinegar
1 1/2 teaspoons orange zest
1 teaspoon ground ginger
1/4-1/2 teaspoon dried red pepper flakes
1/4 teaspoon black pepper (ground)

Steps:

Combine all ingredients in a saucepan.
Do not use an aluminum pan.
Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
Pour into clean jars,cover and refrigerate for up to three weeks.
Can be canned or frozen for longer storage.
Plastic containers work best for freezing.
Serve with turkey, chicken or pork.

Nutrition Facts : Calories 424.6, Fat 0.9, SaturatedFat 0.1, Sodium 50.3, Carbohydrate 108.1, Fiber 6.5, Sugar 96.5, Protein 1.9

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