Blueberry Chipotle Chutney Recipes

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BLUEBERRY-CHIPOTLE CHUTNEY



Blueberry-Chipotle Chutney image

I love blueberries!!! Summer has to be one of my favorite seasons...'cuz fresh fruit is so abundant in my area!!! I am always looking for new and exciting recipes for blueberries and this one fit in that catagory. Serve over cream cheese or along side chicken or pork. Watch the size of the chipotle chile if you don't like alot of heat....I added one large chili and that was plenty of heat for me!! (I know, I'm a wuss!!!)

Provided by Abby Girl

Categories     < 60 Mins

Time 35m

Yield 4 cups

Number Of Ingredients 10

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

Steps:

  • 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.
  • Or: Place the chutney in canning jars. This would produce 6 - 7 half pint jars.

Nutrition Facts : Calories 267.4, Fat 1.4, SaturatedFat 0.1, Sodium 293.9, Carbohydrate 67.5, Fiber 5.2, Sugar 57.7, Protein 2

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

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

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