From Country Living

Lightly spiced with tarragon, red pepper, and cardamom, this versatile chutney works well as a glaze on pork and poultry.

 

Nutritional Information
(per serving)

Calories 44
Total Fat 0.1g
Saturated Fat
Cholesterol 0
Sodium 71.8mg
Total Carbohydrate 10.6g
Dietary Fiber 0.9g
Sugars
Protein 0.4g
Calcium
blueberry chutneyAlan Richardson

Yields: 2 cups

Ingredients

  • 1/2 cup(s) shallots, thinly sliced
  • 1/2 tablespoon(s) minced garlic
  • 1/2  orange (including rind), cut into thin strips and seeded
  • 4 cup(s) fresh blueberries, washed and drained
  • 1/2 cup(s) balsamic vinegar
  • 1/3 cup(s) (packed) dark brown sugar
  • 1 tablespoon(s) chopped fresh tarragon leaves or 1 teaspoon dried tarragon
  • 1/2 teaspoon(s) dried red-pepper flakes
  • 1/2 teaspoon(s) ground cardamon
  • 1/2 teaspoon(s) salt (I use Sea Salt for mineral content)

Directions

  1. Make the chutney: In a large, nonstick saucepan over high heat, cook shallots and garlic for 1 minute. Add orange, blueberries, vinegar, sugar, tarragon, red pepper, cardamom, and salt and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened — about 50 minutes. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month.

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