4 cups Oregon blueberries
\n1 large yellow onion, finely chopped
\n1\/4 cup white wine vinegar
\n1\/4 cup sugar
\n1\/4 cup raisins
\n2 tablespoons minced fresh ginger
\n2 tablespoons minced garlic
\n2 tablespoons Madras curry powder
\n1\/2 teaspoon salt
\n3 tablespoons chopped fresh mint<\/p>\n
In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.<\/p>\n
Serving Size: 1 T.
\nCalories: 17
\nFat: 0g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 cups Oregon blueberries 1 large yellow onion, finely chopped 1\/4 cup white wine vinegar 1\/4 cup sugar 1\/4 cup raisins 2 tablespoons minced fresh ginger 2 tablespoons minced garlic 2 tablespoons Madras curry powder 1\/2 teaspoon salt 3 tablespoons chopped fresh mint In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often…<\/p>\n