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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cup Fresh blueberries, rinsed and stemmed

  3. 1 medium Onion, finely chopped

  4. 1 1/2 cup Red wine vinegar

  5. 1/2 cup Golden raisins

  6. 1/2 cup Firmly packed brown sugar

  7. 2 teaspoon Yellow mustard seed

  8. 1 tablespoon Grated crystalized ginger

  9. 1/2 teaspoon Ground cinnamon

  10. 1 pinch salt

  11. 1 pinch ground nutmeg

  12. 1/2 teaspoon Dried red pepper flakes

Instructions Jump to Ingredients ↑

  1. Try this chutney with roasted turkey, duck or goose, meat or curries. Mixedwith mayonnaise or plain yogurt it makes a piquant dressing for salads madewith meat, poulty and fruits.

  2. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brownsugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.

  3. Bring mixture to a boil; simmer over medium heat, stirringoccasionally, forabout 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pintjars. Keep hot until needed. Prepare lids as manufacturer directs. Ladlethe hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipejar rim with a clean, damp cloth. Attach lid. Fill and close remainingjars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)

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