Blueberry Chutney

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
tart cooking apples, peeled, cored, and chopped
red onion, cut up
teaspoons snipped fresh basil leaves
cups white wine vinegar
cup packed light brown sugar
pints fresh blueberries or 4 cups frozen unsweetened blueberries, thawed
  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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