Low FODMAP Garlic-Dill Yogurt Blueberry Chutney
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Learn more →Ingredients
6 servings
For the blueberry chutney
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
For the yogurt base
- 1 cup plain whole-milk yogurt
- 1 small garlic clove, finely grated or minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh dill, finely chopped
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Combine the blueberries, honey, apple cider vinegar, ground ginger, cinnamon, and 1/8 tsp salt in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and the mixture thickens to a loose jam consistency, about 10–12 minutes. Remove from heat and let cool for 10 minutes — the chutney will thicken further as it cools.
- 2
While the chutney cools, stir together the yogurt, garlic, dill, olive oil, 1/4 tsp salt, black pepper, and red pepper flakes (if using) in a mixing bowl until evenly combined.
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