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–+ servings

Blueberry Chutney

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Cooking for a Crowd, Preserves/Canning, Sauces and Condiments, Vegetarian
Servings 6
Calories 27.05 kcal

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.
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