Blueberry Chutney Recipe

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.

Step 1

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

Things You'll Need

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

About this Author - Recipes, food and cooking information.