BLUEBERRY CHUTNEY RECIPE
This delicious and easy condiment recipe for blueberry chutney, made with fresh and dried fruit, is wonderful as a sandwich spread or appetizer dip.
Provided by Linda Larsen
Categories Appetizer Condiment Ingredient
Time 1h15m
Number Of Ingredients 10
Steps:
- Enjoy!
Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g
BLUEBERRY-CHIPOTLE CHUTNEY
I love blueberries!!! Summer has to be one of my favorite seasons...'cuz fresh fruit is so abundant in my area!!! I am always looking for new and exciting recipes for blueberries and this one fit in that catagory. Serve over cream cheese or along side chicken or pork. Watch the size of the chipotle chile if you don't like alot of heat....I added one large chili and that was plenty of heat for me!! (I know, I'm a wuss!!!)
Provided by Abby Girl
Categories < 60 Mins
Time 35m
Yield 4 cups
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 267.4, Fat 1.4, SaturatedFat 0.1, Sodium 293.9, Carbohydrate 67.5, Fiber 5.2, Sugar 57.7, Protein 2
EASY BLUEBERRY-CHIPOTLE GLAZE
Combining the tangy sweetness of blueberries and the spicy heat of chipotles, this glaze will add an exceptional flavor boost to any cut of meat.
Provided by Paula Jones
Categories Condiment
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- In small bowl, mix all ingredients with whisk until well blended.
- Brush glaze over ham during last 45 minutes of baking.
Nutrition Facts : ServingSize 1 Serving
SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)
A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.
Provided by French Tart
Categories Lunch/Snacks
Time 2h
Yield 4-6 Jars
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
- Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Divide the hot jam/chutney between sterilised jars and set aside to cool.
- Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
- How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.
Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7
BLUEBERRY CHUTNEY
Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.
Provided by ratherbeswimmin
Categories Berries
Time 1h5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Add the first 7 ingredients to a large pot; bring to a boil.
- Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
- Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
- Divide mixture into air-tight containers.
- Store in refrigerator up to 1 week; freeze up to 6 months.
Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1
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