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Blueberry
Chutney
4 C. fresh
blueberries, rinsed and stemmed
1 med. onion, finely chopped
1 1/2 C. red wine vinegar
1/2 C. golden raisins
1/2 C. firmly packed brown sugar
2 tsp. yellow mustard seed
1 T. grated crystallized ginger
1/2 tsp. ground cinnamon
1 pinch of salt
1 pinch of ground nutmeg
1/2 tsp. 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)
Yield: 4
half pints
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.
from:
Preserving Today by Jeanne Lesem. |
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