Recipes Blueberry Chutney Be the first to rate & review! 1 Photo Fresh blueberries cooked with Almond Breeze almondmilk, onions, vinegar, and raisins make a tangy but sweet chutney. Great served over meat or poultry. Recipe by Almond Breeze Published on May 15, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 12 Yield: 1 3/4 cups Ingredients 3 cups fresh blueberries ½ cup Almond Breeze Unsweetened Original almondmilk ½ cup golden raisins ⅓ cup minced red onion ¼ cup diced red bell pepper ¼ cup cider vinegar ¼ cup brown sugar ¼ teaspoon ground ginger 2 cloves garlic, minced salt and freshly ground black pepper to taste Directions 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. Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper. Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese. Tips Nutritional analysis per serving (1/4 cup):Calories 100Total Fat 0gCholesterol 0mgSodium 60mgPotassium 169mgTotal Carbohydrate 25gDietary Fiber 2gSugars 20gProtein 1g I Made It Print