Best 8 Blueberry Chutney Recipes

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Blueberry chutney is a delicious and versatile condiment that can be used to add a sweet and tangy flavor to a variety of dishes. It is made with blueberries, sugar, vinegar, and spices, and can be cooked in a variety of ways. Whether you are looking for a simple recipe that you can make in a few minutes or a more complex one that will impress your guests, there is a blueberry chutney recipe out there for you.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY CHUTNEY



Blueberry Chutney image

Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.

Provided by ratherbeswimmin

Categories     Berries

Time 1h5m

Yield 3 cups

Number Of Ingredients 9

1 large granny smith apple, peeled and diced
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange rind
1 teaspoon ground ginger
1/4-1/2 teaspoon dry crushed red pepper
1/4 teaspoon ground black pepper
4 cups blueberries (fresh "or" frozen)
3 tablespoons balsamic vinegar

Steps:

  • Add the first 7 ingredients to a large pot; bring to a boil.
  • Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
  • Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
  • Divide mixture into air-tight containers.
  • Store in refrigerator up to 1 week; freeze up to 6 months.

Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY



Wild-Blueberry-and-Cranberry Chutney image

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Yield Makes 3 cups

Number Of Ingredients 7

2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's
1/2 cup sugar
1/2 teaspoon kosher salt
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 teaspoons finely grated orange zest, plus 1/4 cup fresh juice
1 teaspoon finely chopped fresh sage leaves

Steps:

  • Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

BLUEBERRY CHUTNEY



Blueberry Chutney image

Fresh blueberries cooked with Almond Breeze almondmilk, onions, vinegar, and raisins make a tangy but sweet chutney. Great served over meat or poultry.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 40m

Yield 12

Number Of Ingredients 10

3 cups fresh blueberries
½ cup Almond Breeze Unsweetened Original almondmilk
½ cup golden raisins
⅓ cup minced red onion
¼ cup diced red bell pepper
¼ cup cider vinegar
¼ cup brown sugar
¼ teaspoon ground ginger
2 cloves garlic, minced
salt and freshly ground black pepper to taste

Steps:

  • Stir blueberries, Almond Breeze, raisins, red onion, bell pepper, vinegar, sugar, ginger, and garlic together in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes.
  • Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper.
  • Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.

MARA'S BLUEBERRY CHUTNEY



Mara's Blueberry Chutney image

This seasonal chutney works well with chicken or pork. Invented by my friend Mara when she wanted a chutney to go with her braised pork loin dinner dish. Really made the meal.

Provided by Raven

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h

Yield 4

Number Of Ingredients 8

½ onion, chopped
1 clove garlic, finely chopped
1 cup fresh blueberries
½ lemon, zested and juiced
1 tablespoon agave nectar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste

Steps:

  • Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 8 g

CHICKEN CORDON BLEU ROLL-UPS WITH GINGER 'N' SPICE BLUEBERRY CHUTNEY



Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

6 boneless, skinless chicken breast halves (about 4 to 6 ounces each)
1 1/3 cups panko crumbs
1/2 teaspoon garlic salt
1 tablespoon olive oil
3 egg whites
2 tablespoons milk
2 teaspoons cornstarch
1/4 teaspoon ground mustard
1 1/2 teaspoons salt
3/4 teaspoon ground black peppercorns
1/3 cup finely chopped prosciutto (about 3 ounces)
1 cup shredded fontina cheese
2/3 cup crumbled blue cheese (recommended: Stilton)
3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish
1/2 tablespoon butter
1/4 cup finely chopped sweet onion
3 tablespoons white wine vinegar
1/3 cup golden raisins
3 tablespoons minced crystallized ginger
1/3 cup packed dark brown sugar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups fresh or frozen blueberries

Steps:

  • Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.
  • Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated. Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly. Pour the toasted panko into a shallow dish.
  • In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.
  • Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil. Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally. Let rest for 20 minutes.
  • Preheat the oven to 350 degrees F.
  • For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.
  • After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes. Remove from oven and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.

CHICKEN WITH BLUEBERRY-GINGER CHUTNEY



Chicken With Blueberry-Ginger Chutney image

From Cooking Light. Serving size: 1 chicken breast half and 1/4 c. chutney. Per serving: 321 calories, 5.7 g fat, 40.2 g protein, 26.9 g carb, 1.9 g fiber, 99 mg cholesterol. Frozen blueberries take approx. 5 minutes longer to cook and thicken because they give off more water.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups fresh blueberries or 2 cups frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisin
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes
ground cloves (a dash)
2 garlic cloves, minced
1 1/2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
6 (6 ounce) boneless skinless chicken breast halves
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.
  • Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.
  • To make the chicken: combine the oil, basil, oregano, chicken, and minced garlic in a large heavy-duty zip-lock pastic bag; seal the bag.
  • Marinate in the refrigerator for 2 hours, turning occasionally.
  • Take chicken out of the bag and throw away marinade.
  • Sprinkle chicken with salt and pepper.
  • Heat a large grill pan over medium-high heat.
  • Cook chicken 5 minutes on each side or until done.
  • Serve with chutney.

Nutrition Facts : Calories 319.3, Fat 5.7, SaturatedFat 1.1, Cholesterol 98.7, Sodium 505.4, Carbohydrate 25.9, Fiber 1.8, Sugar 20.6, Protein 40.1

BLUEBERRY CHUTNEY FOR GRILLED CHICKEN



Blueberry Chutney for Grilled Chicken image

Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

2 cups fresh or frozen blueberries
1/2 cup chopped dried apricots
1/3 cup packed brown sugar
1/3 cup finely chopped onion
3 tablespoons cider vinegar
3 teaspoons minced fresh gingerroot
1/2 teaspoon minced garlic
1/4 teaspoon ground coriander
1/2 cup Italian salad dressing
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. , Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with chutney.

Nutrition Facts : Calories 344 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 348mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

BAKED BRIE WITH BLUEBERRY CHUTNEY



BAKED BRIE WITH BLUEBERRY CHUTNEY image

Categories     Berry

Number Of Ingredients 9

1 cup blueberries (fresh or frozen)
2 tablespoons finely chopped onions (or 1 Tbsp dried onion)
1 1/2 tablespoons grated fresh ginger
1/4 cup brown sugar, packed
2 tablespoons cider vinegar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
3 inches cinnamon sticks
8-12 ounces round brie cheese

Steps:

  • 1. Combine all ingredients, except Brie, in a medium saucepan. 2. Bring to a boil, at medium heat, and boil for 1 minute, stirring constantly to avoid sticking or burning. 3. Remove from heat, discard the cinnamon stick and chill in a covered container until flavors are well blended and mixture is cold. 4. Preheat oven to 350 degrees. 5. Bake Brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft. 6. Place on a serving plate and top with the cold blueberry chutney. 7. Serve with crackers.

Tips:

  • Use fresh, ripe blueberries for the best flavor.
  • If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
  • To make the chutney ahead of time, prepare it up to 2 weeks in advance and store it in the refrigerator. Bring it to room temperature before serving.
  • Serve the chutney with grilled chicken, fish, or tofu. It also makes a great addition to cheeseboards and charcuterie plates.
  • If you like a spicier chutney, add a pinch of cayenne pepper or red pepper flakes.
  • For a sweeter chutney, add a little more sugar or honey.
  • Experiment with different types of vinegar. White wine vinegar, apple cider vinegar, and balsamic vinegar all work well in this recipe.
  • If you don't have any shallots, you can use a small onion instead.
  • To make the chutney even smoother, puree it in a food processor or blender before serving.

Conclusion:

Blueberry chutney is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, spicy, or somewhere in between, there's a blueberry chutney recipe out there for you. So next time you're looking for a new and exciting way to use fresh blueberries, give one of these recipes a try. You won't be disappointed!

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