Blueberry Chutney

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3 users rated this recipe an average rating of 3.0
  • Makes: 84 servings
  • Serving Size: 1 Tablespoon
  • Yields: 6 half-pints
  • Prep: 20 mins
  • Cook: 30 mins
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Blueberry Chutney
Ingredients
2
tart cooking apples, peeled, cored, and chopped
1
red onion, cut up
4
teaspoons snipped fresh basil leaves
2
cups white wine vinegar
1
cup packed light brown sugar
2
pints fresh blueberries or 4 cups frozen unsweetened blueberries, thawed
Directions
  1. In a 4-quart Dutch oven or kettle combine apples, onion, and basil. Add vinegar and brown sugar. Heat over low heat.
  2. Meanwhile, rinse blueberries, discarding any that are blemished; drain. Add to vinegar mixture in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until desired consistency.
  3. Ladle hot mixture into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the rims and adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool on racks. Store in a cool, dark place up to 6 months. Makes 6 half-pints (84 one-tablespoon servings).
Nutrition Facts (Blueberry Chutney)
    Per serving:
  • 14 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 1 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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