Blueberry, Fig Chutney Recipe

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Blueberry, Fig Chutney
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Ingredients:

Directions:

  1. Sterilize jars, lids and rings.
  2. In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
  3. Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
  4. Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
  5. Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
  6. Process for 10 minutes in a hot water bath.
  7. Shut off flame and let sit uncovered for 5 minutes.
  8. Remove to a draft free spot to cool.
  9. Or freeze in containers for 3 months or refrigerate for 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 622.54 Kcal (2606 kJ)
Calories from fat 0.25 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 84.88mg 4%
Potassium 811.75mg 17%
Total Carbs 158.27g 53%
Sugars 138.02g 552%
Dietary Fiber 12.17g 49%
Protein 3.13g 6%
Vitamin C 60mg 100%
Calcium 126.5mg 13%
Amount Per 100 g
Calories 96.63 Kcal (405 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 13.17mg 4%
Potassium 126mg 17%
Total Carbs 24.57g 53%
Sugars 21.42g 552%
Dietary Fiber 1.89g 49%
Protein 0.49g 6%
Vitamin C 9.3mg 100%
Calcium 19.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 17
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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