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  Blueberry Chutney
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 218
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
Instructions:
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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