Blueberry chutney

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

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