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Blueberry Chutney

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3.0 by 3 people

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  • Makes: 84 servings
  • Serving Size: 1 Tablespoon
  • Makes: 6 half-pints
  • Prep: 20 mins
  • Cook: 30 mins

Blueberry Chutney

Reviews (0)

3.0 by 3 people

Rate This!

Directions

  1. In a 4-quart Dutch oven or kettle combine apples, onion, and basil. Add vinegar and brown sugar. Heat over low heat.
  1. 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.
  1. 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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