Blueberry Chutney
Here's a sweet chutney that has a lot of flavor and is perfect for flat breads. 354
Ingredients
| 4 | cups |
blueberries
rinsed, fresh and stemmed |
|
| 1 | each |
onions
finely chopped |
|
| 1 ½ | cup |
red wine vinegar
|
|
| ½ | cup |
golden raisins
|
|
| ½ | cup |
brown sugar
firmly packed |
* |
| 2 | teaspoons |
mustard seeds
|
|
| 1 | tablespoon |
crystallized ginger (candied)
grated |
* |
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | x |
salt
|
* |
| 1 | x |
nutmeg
ground |
* |
| ½ | 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.
Nutrition Facts
Serving Size 190g (6.7 oz)
