Blueberry Chutney Recipe - Cooking Index
|4 cups||948ml||Fresh blueberries - rinsed stemmed|
|1||Onion - finely chopped (medium)|
|1 1/2 cups||355ml||Red wine vinegar|
|1/2 cup||80g / 2.8oz||Golden raisins|
|1/2 cup||80g / 2.8oz||Firmly packed brown sugar|
|2 teaspoons||10ml||Yellow mustard seed|
|1 tablespoon||15ml||Grated crystallized ginger|
|1/2 teaspoon||2.5ml||Ground cinnamon|
|1/2 teaspoon||2.5ml||Dried red pepper flakes|
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.
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) Origin: Adapted from "Preserving Today, by Jeanne Lesem.
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