Blueberry Chutney

* Exported from MasterCook *

BLUEBERRY CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sharon Stevens
4 c Fresh blueberries, rinsed
-and stemmed
1 md Onion, finely chopped
1 1/2 c Red wine vinegar
1/2 c Golden raisins
1/2 c Firmly packed brown sugar
2 ts Yellow mustard seed
1 tb Grated crystalized ginger
1/2 ts Ground cinnamon
1 pn Of salt
1 pn Of ground nutmeg
1/2 ts 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 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



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