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.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
1 3/4 cups


  • 3 cups fresh blueberries

  • ½ cup Almond Breeze Unsweetened Original almondmilk

  • ½ cup golden raisins

  • 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


  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