Double Blueberry Chutney
Serve this chutney hot or cold, plain or poured over cream cheese,
along with fruit for dipping. It’s also excellent as a sandwich spread
or filling.
Ingredients
- 4 cups fresh blueberries
- ½ cup dried blueberries
- 1 onion minced
- 1 small tart apple cored, peeled, and chopped
- 2 cloves garlic minced
- ¼ cup orange juice
- cup brown sugar
- 2 teaspoons curry powder
- ½ teaspoon salt
- teaspoon pepper
- 1 tablespoon butter
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Combine all ingredients except cornstarch and water in 2-quart slow cooker.
- Stir to blend.
- Cover and cook on low for 5–7 hours or until blueberries pop and apple is very tender.
- In small bowl combine cornstarch and water; stir to blend.
- Stir into chutney mixture.
- Cover and cook on high for 20–30 minutes or until chutney has thickened.
- Serve hot or cold.
Nutritional Information
Calories: 141.42 kcal | Protein: 2.21 g | Fat: 5.28 g
