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Blueberry Ginger Chutney
COMBINE water, onion, raisins, vinegar, gingerroot, salt, allspice, red pepper flakes and garlic in small saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes.
REMOVE cover and simmer an additional 10 minutes or until most of the liquid has evaporated.
STIR in blueberry preserves. Let cool. Serve at room temperature as a condiment with grilled chicken, ham or salmon.
2/3 cup water
2/3 cup finely chopped onion
1/3 cup golden raisins
2 tablespoons cider vinegar
1 teaspoon finely grated fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
3/4 cup Mississippi Belle® Blueberry Syrup Topping
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