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Recipe: Blueberry Chutney
Similar Categories: Blueberry, Chutney
2 tsp yellow mustard seed
4 cup fresh blueberries, rinsed and stemmed
1 Tbsp grated crystallized ginger
1/2 tsp ground cinnamon
1 med onion, finely chopped
1 pinch of salt
1 1/2 cup red wine vinegar
1 pinch of ground nutmeg
1/2 cup golden raisins
1/2 tsp dried red pepper flakes
1/2 cup firmly packed brown sugar
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).
4 cup fresh blueberries, rinsed and stemmed
1 Tbsp grated crystallized ginger
1/2 tsp ground cinnamon
1 med onion, finely chopped
1 pinch of salt
1 1/2 cup red wine vinegar
1 pinch of ground nutmeg
1/2 cup golden raisins
1/2 tsp dried red pepper flakes
1/2 cup firmly packed brown sugar
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).
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Blueberry, Chutney
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