Blueberry Chutney For Grilled Chicken Recipes
GRILLED CHICKEN WITH CHUTNEY
My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.
Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
BLUEBERRY CHUTNEY
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
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
CHICKEN WITH BLUEBERRY-GINGER CHUTNEY
From Cooking Light. Serving size: 1 chicken breast half and 1/4 c. chutney. Per serving: 321 calories, 5.7 g fat, 40.2 g protein, 26.9 g carb, 1.9 g fiber, 99 mg cholesterol. Frozen blueberries take approx. 5 minutes longer to cook and thicken because they give off more water.
Provided by ratherbeswimmin
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.
- Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.
- To make the chicken: combine the oil, basil, oregano, chicken, and minced garlic in a large heavy-duty zip-lock pastic bag; seal the bag.
- Marinate in the refrigerator for 2 hours, turning occasionally.
- Take chicken out of the bag and throw away marinade.
- Sprinkle chicken with salt and pepper.
- Heat a large grill pan over medium-high heat.
- Cook chicken 5 minutes on each side or until done.
- Serve with chutney.
Nutrition Facts : Calories 319.3, Fat 5.7, SaturatedFat 1.1, Cholesterol 98.7, Sodium 505.4, Carbohydrate 25.9, Fiber 1.8, Sugar 20.6, Protein 40.1
BLUEBERRY CHUTNEY FOR GRILLED CHICKEN
Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. , Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with chutney.
Nutrition Facts : Calories 344 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 348mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
BLUEBERRY CHUTNEY
Fresh blueberries cooked with Almond Breeze almondmilk, onions, vinegar, and raisins make a tangy but sweet chutney. Great served over meat or poultry.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Stir blueberries, Almond Breeze, raisins, red onion, bell pepper, vinegar, sugar, ginger, and garlic together in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes.
- Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper.
- Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.
BLUEBERRY CHUTNEY RECIPE
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
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
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- Enclose cinnamon, allspice, cloves, and coriander seeds in a double layer of cheesecloth; tie tightly with string.
- In an 8- to 10-quart pan, combine blueberries, sugar, vinegar, spice bag, orange peel, and 1 1/2 cups water. Measure volume (see "Sunset's Canning Tips" below). Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/2, about 1 1/2 hours. Lift out and discard spice bag.
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- To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally.
- To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken.
- Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.
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- Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).
- Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.
- Let chutney cool and transfer to freezer safe containers leaving 1 inch headspace for expansion. Label and freeze up to a year.
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