Lunch: Blueberry-Chipotle Chutney
Recipe by Mark Scarbrough Consider using this chutney as a barbecue sauce, basting it onto meat on the grill. Or spread it onto a tortilla, top with sliced grilled chicken and goat cheese, and roll up.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Blueberry-Chipotle Chutney
One tbsp of honey has a glycemic index (GI) of 55.
Ingredients
4 cups fresh blueberries
1 cup finely chopped Granny Smith apple
1/2 cup white wine vinegar
1/3 cup sugar
1/3 cup honey
3 tablespoons grated orange rind
1 tablespoon mustard seeds
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
1/2 teaspoon salt
1/2 teaspoon ground ginger
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
