Blueberry Chutney
Ingredients
1 sharon stevens
4 cup fresh blueberries, rinsed and stemm, ed
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
Preparation
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
Servings: 6
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