Double Blueberry Chutney with Curry and Apple
A flavorful and versatile chutney made with fresh and dried blueberries, a touch of curry, and apple. Perfect as a topping for cream cheese, a sandwich spread, or simply served as a dip.
Equipment
- Slow cooker (2-quart)
Ingrediënten
- 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
- ½ cup brown sugar
- 2 tsp curry powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp butter
- 2 tbsp cornstarch
- ¼ cup water
Instructies
- Combine all ingredients, except for the cornstarch and water, in a 2-quart slow cooker.
- Stir to blend, then cover and cook on low for 5–7 hours or until the blueberries pop and the apple is tender.
- In a small bowl, combine the cornstarch and water, stirring to blend.
- Stir the cornstarch mixture into the chutney and cover again.
- Cook on high for 20–30 minutes or until the chutney thickens to your desired consistency.
- Serve hot or cold.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the chutney with cream cheese and fruit for dipping, or spread it on sandwiches for an extra burst of flavor.
Wine Advice:
Pair with a light white wine like Chardonnay or a refreshing sparkling wine to balance the sweetness and spice of the chutney.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 20 g | Protein: 0 g | Fat: 1 g | Fiber: 2 g | Sugar: 15 g | Salt: 0.3 g
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