Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup (125ml) raspberry vinegar
- • 1/2 cup (100g) sugar
- *1 medium onion, minced
- * 1/4 teaspoon fresh minced ginger
- * 1/8 teaspoon ground cinnamon
- * 1 teaspoon minced lemon rind
- * Pinch of cayenne pepper
- * Pinch of salt
- * 3 cups (450g) Wild Blueberries
- * 1/4 cup (100g) cranberries (dried)
- =
Directions
Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes.
Add 1 cup (150g) of Wild Blueberries, and the cranberries. Simmer 20 minutes, stirring frequently.
Add remaining 2 cups (300g) blueberries and simmer another 10 minutes.
Suggestions for serving: Use in place of your favorite relish. It's perfect with pork roast, duck, venison, broiled meats such as chicken or beef, as an accompaniment to a festive Thanksgiving or Christmas dinner, or as a topping for a turkey or chicken sandwich. Or it use as an appetizer by topping a small wheel of brie cheese with the chutney and serving it with crackers or bread.
Wild Blueberry Chutney yields about 1 cup (800g). s 2.