Blueberry Chutney

Course : Chutney
Source:
Serves: 6
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Ingredients:

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 teaspoon Yellow mustard seed
1 tablespoons Grated crystalized ginger
1/2 teaspoon Ground cinnamon
1 dash salt
1 dash ground nutmeg
1/2 teaspoon Dried red pepper flakes
 

Preparation / Directions:

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)


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