Mara's Blueberry Chutney

Mara's Blueberry Chutney

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"This seasonal chutney works well with chicken or pork. Invented by my friend Mara when she wanted a chutney to go with her braised pork loin dinner dish. Really made the meal."
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1 h servings 45 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.


  • Cook's Note:
  • Honey can be used instead of agave, but the result will be sweeter.



I cut the recipe down but otherwise followed it as written, adding just a little more lemon to it after tasting it while it was warm. This offers a unique taste for sure! I served it alongside...