Blueberry-Chipotle Chutney
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
4 cups
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Definitely will do this each year with our fresh picked blueberries. I used a different apple, subbed balsamic vgr and white wine for the white wine vgr, no mustard seeds so used dry mustard and thought it said pepper when I should have used ginger. Turned out great and is wonderful as a side with all kinds of meats.
Tweaks
-
Definitely will do this each year with our fresh picked blueberries. I used a different apple, subbed balsamic vgr and white wine for the white wine vgr, no mustard seeds so used dry mustard and thought it said pepper when I should have used ginger. Turned out great and is wonderful as a side with all kinds of meats.