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Blueberry Chutney
| Ingredients | |||
| 4 | cup | blueberries, rinsed, fresh and stemmed | |
| 1 | each | onion, finely chopped | |
| 1 1/2 | cup | red wine vinegar | |
| 1/2 | cup | golden raisins | |
| 1/2 | cup | brown sugar, firmly packed | |
| 2 | teaspoon | yellow mustard seed | |
| 1 | tablespoon | crystalized ginger, grated | |
| 1/2 | teaspoon | cinnamon, ground | |
| 1 | salt | ||
| 1 | nutmeg, ground | ||
| 1/2 | teaspoon | dried 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 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) 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. | |||
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