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Blueberry-Chipotle Chutney

Cooking Light

Photo: Jan Smith

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Outstanding

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
Mark Scarbrough, Cooking Light, AUGUST 2005