4 cups frozen Wild Blueberries 1 cup finely chopped Granny Smith apple (two medium apples)
¼ cup white wine vinegar
1 tablespoon sugar
1 tablespoon honey
3 tablespoons orange rind, grated
1 tablespoon mustard seeds
1 tablespoon chopped canned chipotle chiles in adobo sauce (about 1 chiles), more to taste if you like spicy
½ teaspoon ground ginger
Instructions
Directions
Combine all chutney ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool to allow flavors to mingle and fuse together. Can be made a day ahead if you like.
Preheat oven to 425°F. Line a baking sheet with foil and coat with cooking spray.
Drizzle fish with the canola oil. Place on prepared baking sheet.
Combine cumin, ginger and salt; sprinkle evenly over fish.
Bake fish 10 to 14 minutes or until cooked through.
Spoon the chutney over the fish and serve. Enjoy!
Recipe by Nutrition Twins at https://www.nutritiontwins.com/baked-tilapia-wild-blueberry-apple-chipotle-chutney/