Blueberry Chutney

Recipes Ingredients:

Sharon Stevens 2
ts Yellow mustard seed
4 c Fresh blueberries, rinsed
1 tb Grated crystalized ginger
-and stemmed 1/2
ts Ground cinnamon
1 md Onion, finely chopped
1 pn Of salt
1 1/2 c Red Wine vinegar
1 pn Of ground nutmeg
1/2 c Golden raisins
1/2 ts Dried red pepper flakes
1/2 c Firmly packed brown sugar

Recipe Instructions:

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. 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, stirringoccasionally, 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. Shared by: Sharon Stevens