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Blueberry Chutney

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"Fresh blueberries cooked with Almond Breeze almondmilk, onions, vinegar, and raisins make a tangy but sweet chutney. Great served over meat or poultry."
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40 m servings
Original recipe yields 12 servings (1 3/4 cups)


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  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.
  2. Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper.
  3. Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.


  • Nutritional analysis per serving (1/4 cup): Calories 100 Total Fat 0g Cholesterol 0mg Sodium 60mg Potassium 169mg Total Carbohydrate 25g Dietary Fiber 2g Sugars 20g Protein 1g

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