Blueberry Chutney

Fresh blueberries cooked with Almond Breeze almondmilk, onions, vinegar, and raisins make a tangy but sweet chutney. Great served over meat or poultry.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins

Ingredients

• ¼ teaspoon ground ginger
• 3 cups fresh blueberries
• ¼ cup brown sugar
• ½ cup golden raisins
• ¼ cup cider vinegar
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• ¼ cup diced red bell pepper
• ⅓ cup minced red onion
• ½ cup Almond Breeze Unsweetened Original almondmilk

Recipe Instructions

Step 1

Stir blueberries, Almond Breeze, raisins, red onion, bell pepper, vinegar, sugar, ginger, and garlic together in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes.

Step 2

Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper.

Step 3

Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.