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| Blueberry Chutney
4 cups of fresh blueberries, rinsed, stemmed
1 medium onion, finely chopped
1 1/2 cups of red wine vinegar
1/2 cup of golden raisins
1/2 cup of brown sugar, (firmly packed)
2 teaspoons of yellow mustard seed
1 tablespoon of grated crystallized ginger
1/2 teaspoon of ground cinnamon
1 pinch salt
1 pinch ground nutmeg
1/2 teaspoon of dried red pepper flakes
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).
This recipe yields 4 half-pint jars.
Comments: 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, poultry and fruits.
Source:
"Morten's Recipe Collection at http ://sunsite.auc.dk/recipes"
S(Formatted for MC5):
"11-21-1999 by Joe Comiskey - jcomiskey@ krypto.net"
Yield:
"4 half-pints"
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Dips & Sauces Cookbooks
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