Ingredients1 h servings 45 cals
- Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.
- Cook's Note:
- Honey can be used instead of agave, but the result will be sweeter.
Per Serving: 45 calories; 0.2 g fat; 11.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
ReviewsRead all reviews 3
I cut the recipe down but otherwise followed it as written, adding just a little more lemon to it after tasting it while it was warm. This offers a unique taste for sure! I served it alongside...
I honestly have no idea what a chutney is supposed to taste like but I liked the idea of this. It is really good. I used it on a flounder filet to liven it up and it did the trick! I also imagin...