Blueberry Chutney Recipes
BLUEBERRY CHUTNEY
Make and share this Blueberry Chutney recipe from Food.com.
Provided by C Powell
Categories Chutneys
Time 35m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan.
- Do not use an aluminum pan.
- Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
- Pour into clean jars,cover and refrigerate for up to three weeks.
- Can be canned or frozen for longer storage.
- Plastic containers work best for freezing.
- Serve with turkey, chicken or pork.
Nutrition Facts : Calories 424.6, Fat 0.9, SaturatedFat 0.1, Sodium 50.3, Carbohydrate 108.1, Fiber 6.5, Sugar 96.5, Protein 1.9
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
BLUEBERRY CHUTNEY FOR GRILLED CHICKEN
Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. , Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with chutney.
Nutrition Facts : Calories 344 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 348mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.
PORK TENDERLOIN WITH BLUEBERRY CHUTNEY
This chutney brings a little sweet heat to your pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
- While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
- Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.
More about "blueberry chutney recipes"
BLUEBERRY CHUTNEY RECIPE | MYRECIPES
2012-01-03 Follow steps 1 through 4 of Canning Instructions, using five pint-size jars. Advertisement. Step 2. Enclose cinnamon, allspice, cloves, and coriander seeds in a double …
From myrecipes.com
5/5 (1)Calories 34 per servingServings 4
From myrecipes.com
5/5 (1)Calories 34 per servingServings 4
- Enclose cinnamon, allspice, cloves, and coriander seeds in a double layer of cheesecloth; tie tightly with string.
- In an 8- to 10-quart pan, combine blueberries, sugar, vinegar, spice bag, orange peel, and 1 1/2 cups water. Measure volume (see "Sunset's Canning Tips" below). Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/2, about 1 1/2 hours. Lift out and discard spice bag.
- Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see Notes).
BLUEBERRY CHUTNEY - FAB WITH A CHEESEBOARD | GREEDY …
2021-07-22 Variations on this chutney recipe. A few more interesting ingredients that will pair perfectly with blueberry chutney: 3g (2 tsp) coriander seed. 1 vanilla pod. 1g (½ tsp) dried lavender. 1g (½ tsp) dried thyme. 2g (1 tsp) ground mustard powder. 1g (½ tsp) ground cardamom. 2g (½ tsp) ground fenugreek.
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Cuisine AmericanTotal Time 1 hr 20 minsCategory CondimentCalories 59 per serving
From greedygourmet.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory CondimentCalories 59 per serving
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From gobluebc.ca
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SPICED BLUEBERRY CHUTNEY RECIPE | WOOLWORTHS
Add sugar and cook, stirring occasionally, for 5 minutes or until caramelised. Step 2. Increase heat to medium and add blueberries, vinegar, water, cinnamon, bay leaves and a pinch of salt. Cook for 15 minutes or until reduced to a jam-like consistency. Remove bay leaves and cinnamon, transfer to a sterilised jar and seal.
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BLUEBERRY–FIG CHUTNEY | RICARDO
In a saucepan over medium heat, soften the onion in the oil. Season with salt and pepper. Add the vinegar, water, sugar and fruit. Bring to a boil and simmer gently until the liquid is syrupy, about 15 minutes. Remove from the heat and add the vanilla. Let cool, then refrigerate. Delicious with fine cheese and bread.
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