Blueberry-Chipotle Chutney

Blueberry-Chipotle Chutney
Photo by Jan Smith


  • 2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
  • 1/3 cup sugar
  • 1 tablespoon mustard seeds
  • 1 cup finely chopped Granny Smith apple
  • 3 tablespoons grated orange rind
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • + 3 more ingredients
    • 4 cups fresh blueberries
    • 1/3 cup honey
    • ½ cup white wine vinegar

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers. Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.

View full recipe at My Recipes


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