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.
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Ingredients

  • 4 cups fresh blueberries
  • ½ cup dried blueberries
  • 1 onion minced
  • 1 small tart apple cored, peeled, and chopped
  • 2 cloves garlic minced
  • ÂĽ cup orange juice
  • cup brown sugar
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • ÂĽ 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
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Course Crockpot / Sauce