Blueberry Chutney
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 0g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 60mg |
| Potassium | 169mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 2g |
|---|---|
| Sugars | 20g |
| Protein | 1g |
Ingredients
- 3 cups fresh blueberries
- 1/2 cup Almond Breeze Unsweetened Original Almondmilk
- 1/2 cup golden raisins
- 1/3 cup each: minced red onion and 1/4-inch dice red or yellow bell pepper
- 1/4 cup each: cider vinegar and brown sugar
- 1/4 teaspoon ground ginger
- 2 cloves garlic
- minced
- Salt and freshly ground pepper to taste
Directions
- 1
Stir together all ingredients in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes.
- 2
Remove cover and cook until excess liquid has cooked off. Season with salt and pepper.
- 3
Serve over grilled chicken, fish or pork. Leftover chutney is also a great topper for Brie cheese. Make about 1 3/4 cups.
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