Blueberry-Chipotle Chutney

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.

Yield: 4 cups (serving size: 2 tablespoons)

Ingredients

• 4  cups  fresh blueberries
• 1  cup  finely chopped Granny Smith apple
• 1/2  cup  white wine vinegar
• 1/3  cup  sugar
• 1/3  cup  honey
• 3  tablespoons  grated orange rind
• 1  tablespoon  mustard seeds
• 2  tablespoons  chopped canned chipotle chiles in adobo sauce (about 2 chiles)
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground ginger

Preparation

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.

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

Nutritional Information

Calories:

34 (5% from fat)

Fat:

0.2g (sat 0.0g,mono 0.1g,poly 0.1g)

Protein:

0.3g

Carbohydrate:

8.5g

Fiber:

0.7g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

48mg

Calcium:

4mg