Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Fresh blueberries - rinsed stemmed

  2. 1 Onion - finely chopped (medium)

  3. 1 1/2 cups 355ml Red wine vinegar

  4. 1/2 cup 80g / 2.8oz Golden raisins

  5. 1/2 cup 80g / 2.8oz Firmly packed brown sugar

  6. 2 teaspoons 10ml Yellow mustard seed

  7. 1 tablespoon 15ml Grated crystallized ginger

  8. 1/2 teaspoon 2 1/2ml Ground cinnamon

  9. 1 Salt

  10. 1 Ground nutmeg

  11. 1/2 teaspoon 2 1/2ml Dried red pepper flakes

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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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