Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This seasonal chutney works well with chicken or pork. Invented by my friend Mara when she wanted a chutney to go with her braised pork loin dinner dish. Really made the meal.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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Cook's Note:

Honey can be used instead of agave, but the result will be sweeter.

Nutrition Facts

45 calories; protein 0.5g; carbohydrates 11.6g; fat 0.2g; sodium 1.2mg. Full Nutrition
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