Maras Blueberry Chutney Recipes

BLUEBERRY CHUTNEY RECIPE

Blueberry Chutney Recipe image

This delicious and easy condiment recipe for blueberry chutney, made with fresh and dried fruit, is wonderful as a sandwich spread or appetizer dip.

Provided by Linda Larsen

Categories Appetizer Condiment Ingredient

Time 1h15m

Number Of Ingredients 10

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup minced onion
1 clove garlic (minced)
1 tbsp. ginger root (grated fresh)
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup dried blueberries
2 tbsp. cornstarch
1 cinnamon stick
Dash salt

Steps:

Enjoy!

Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Wild-Blueberry-and-Cranberry Chutney image

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's
1/2 cup sugar
1/2 teaspoon kosher salt
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 teaspoons finely grated orange zest, plus 1/4 cup fresh juice
1 teaspoon finely chopped fresh sage leaves

Steps:

Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

MARA'S BLUEBERRY CHUTNEY

Mara's Blueberry Chutney image

This seasonal chutney works well with chicken or pork. Invented by my friend Mara when she wanted a chutney to go with her braised pork loin dinner dish. Really made the meal.

Provided by Raven

Categories Chutney

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

½ onion, chopped
1 clove garlic, finely chopped
1 cup fresh blueberries
½ lemon, zested and juiced
1 tablespoon agave nectar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste

Steps:

Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.n

Nutrition Facts : Calories 45.3 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 8 g

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

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

MARA'S BLUEBERRY CHUTNEY

Mara's Blueberry Chutney image

This seasonal chutney works well with chicken or pork. Invented by my friend Mara when she wanted a chutney to go with her braised pork loin dinner dish. Really made the meal.

Provided by Raven

Categories Chutney

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

½ onion, chopped
1 clove garlic, finely chopped
1 cup fresh blueberries
½ lemon, zested and juiced
1 tablespoon agave nectar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste

Steps:

Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.n

Nutrition Facts : Calories 45.3 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 8 g

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