Blueberry Chutney

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

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.
Blueberry Chutney

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

Categories

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