Blueberry Chutney recipe

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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

Nutrition Info

Directions

  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.

Recipe Yield

1 3/4 cups

Recipe Note

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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