Blueberry Chutney

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Serving Size : 6 servings.
Category : Chutney


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh blueberries -- rinsed
-- stemmed
1 medium onion -- finely chopped
1 1/2 cups red wine vinegar
1/2 cup golden raisins
1/2 cup firmly packed brown sugar
2 teaspoons yellow mustard seed
1 tablespoon grated crystallized ginger
1/2 teaspoon ground cinnamon
1 pinch salt
1 pinch ground nutmeg
1/2 teaspoon dried red pepper flakes



Ready, set, cook!



Try this chutney with roasted turkey, duck or goose, meat or curries.
Mixed with mayonnaise or plain yogurt it makes a piquant dressing for
salads made with meat, poultry and fruits. Place blueberries in 4
quart saucepan; add onion, vinegar, raisins, brown sugar, mustard
seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring
mixture to a boil; simmer over medium heat, stirring occasionally, for
about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half
pint jars. Keep hot until needed. Prepare lids as manufacturer
directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2
inch head space. Wipe jar rim with a clean, damp cloth. Attach lid.
Fill and close remaining jars. Process in a boiling water bath for 15
minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000
feet; 30 minutes above 6,000 feet) Origin: Adapted from "Preserving
Today, by Jeanne Lesem.


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