Blueberry Chutney

Name: Blueberry Chutney
Cook time: P1H30M
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: blueberries; onions; red wine vinegar; golden raisins; brown sugar; mustard seeds; crystallized ginger (candied); cinnamon; salt; nutmeg; red pepper flakes

Submitted by sunlitalex

Here’s a sweet chutney that has a lot of flavor and is perfect for flat breads.

YIELD

6 servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

CUPS BLUEBERRIES
rinsed, fresh and stemmed

EACH ONIONS
finely chopped

1 ½

CUP RED WINE VINEGAR

CUP GOLDEN RAISINS

CUP BROWN SUGAR
firmly packed *

TEASPOONS MUSTARD SEEDS

TABLESPOON CRYSTALLIZED GINGER (CANDIED)
grated *

TEASPOON CINNAMON
ground

X SALT *

X NUTMEG
ground *

TEASPOON RED PEPPER FLAKES

Directions

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, stirring occasionally, 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)

Notes: 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.