Blueberry Chutney
Nutrition
Calories: 27.05 kcalCarbohydrates: 7.05 gProtein: 0.21 gFat: 0.1 gSaturated Fat: 0.01 gSodium: 1.37 mgFiber: 0.69 gVitamin A: 0.443 IUCalcium: 4.36 mgIron: 0.17 mg
Ingredients
- 2 tart cooking apples cored and chopped
- 1 red onion cut up
- 4 tsp snipped fresh basil leaves
- 2 cups white wine vinegar
- 1 cup packed light brown sugar
- 2 pints fresh blueberries or 4 cups frozen unsweetened blueberries thawed
Instructions
- In a 4-quart Dutch oven or kettle combine apples, onion, and basil. Add vinegar and brown sugar. Heat over low heat.
- Meanwhile, rinse blueberries, discarding any that are blemished; drain. Add to vinegar mixture in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or till desired consistency.
- Ladle hot mixture into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the rims and adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool on racks.