Blueberry Chutney Recipe

Blueberry Chutney Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
Sharon Stevens,
4 cup: Fresh blueberries, rinsed and stemmed
1 medium: Onion, finely chopped
1 1/2 cup: Red wine vinegar,
1/2 cup: Golden raisins,
1/2 cup: Firmly packed brown sugar,
2 tsp: Yellow mustard seed,
1 tbsp: Grated crystalized ginger,
1/2 tsp: Ground cinnamon,
1 pinch: Of salt,
1 pinch: Of ground nutmeg,
1/2 tsp: Dried red pepper flakes,

Directions:

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 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. Shared by:
Sharon Stevens


Source from luhu.jp