Not so sure I would call this a chutney and I am not sure of calories but here goes.
3/4c blueberries in saute pan with shallot and inch grated ginger and small smutch of evoo. You can add a small dash of brown sugar if you must. Cook until it breaks down drizzle in some balsamic vinegar and cook until evaporates. Add a pinch or two of marjoram. Make a slurry of water and TB of cornstarch to thicken sauce.
Very good with pork/steak/chicken. Also, with crostini topped with ricotta and blueberry mixture.
3/4c blueberries in saute pan with shallot and inch grated ginger and small smutch of evoo. You can add a small dash of brown sugar if you must. Cook until it breaks down drizzle in some balsamic vinegar and cook until evaporates. Add a pinch or two of marjoram. Make a slurry of water and TB of cornstarch to thicken sauce.
Very good with pork/steak/chicken. Also, with crostini topped with ricotta and blueberry mixture.
