Ingredients
| Quantity | Ingredients |
|---|---|
| 4 cups | fresh blueberries |
| 1 cup | finely chopped Granny Smith apple |
| 1/2 cup | white wine vinegar |
| 1/3 cup | sugar |
| 1/3 cup | honey |
| 3 tablespoons | grated orange rind |
| 1 tablespoon | mustard seeds |
| 2 tablespoons | chopped canned chipotle chiles in adobo sauce (about 2 chiles) |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground ginger |
Directions
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.
Yield: 4 cups (serving size: 2 tablespoons)
CALORIES 34 (5% from fat); FAT 0.2g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 4mg; SODIUM 48mg; FIBER 0.7g; IRON 0.2mg; CARBOHYDRATE 8.5g
Source: www.cookinglight.com