Blueberry-Chipotle Chutney
Ready In: 35 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off