Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Sharon Stevens |
| 4 cups | Fresh blueberries, rinsed and stemmed |
| 1 medium | Onion, finely chopped |
| 1½ cup | Red wine vinegar |
| ½ cup | Golden raisins |
| ½ cup | Firmly packed brown sugar |
| 2 teaspoons | Yellow mustard seed |
| 1 tablespoon | Grated crystalized ginger |
| ½ teaspoon | Ground cinnamon |
| 1 pinch | Of salt |
| 1 pinch | Of ground nutmeg |
| ½ teaspoon | Dried red pepper flakes |
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, poulty 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, stirringoccasionally, 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 ½ 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. Shared by: Sharon Stevens