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Ingredientes
- 2 c. brown sugar (500 mL)
- 1/4 c. raspberry vinegar (60 mL)
- 1/4 c. red wine vinegar (60 mL)
- 1/4 c. white wine vinegar (60 mL)
- 4 c. blueberries, fresh or possibly frzn (1 L)
- 1/4 c. green peppercorns* (60 mL)
- 1 x juice of 1 lemon
- 1 1/2 tsp grated fresh ginger (7 mL)
Direcciones
- Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a pot.
- Place over medium-low heat and stir to dissolve the brown sugar.
- Simmer for 5 min.
- Add in the blueberries, onion, green peppercorns, lemon juice and ginger.
- Reduce the heat to low and simmer for 45 min or possibly till thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 605g | |
| Recipe makes 2 servings | |
| Calories 1048 | |
| Calories from Fat 11 | 1% |
| Total Fat 1.36g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 721mg | 21% |
| Total Carbs 265.53g | 71% |
| Dietary Fiber 10.2g | 34% |
| Sugars 241.68g | 161% |
| Protein 3.8g | 6% |
