*  Exported from  MasterCook  *
 
                             BLUEBERRY CHUTNEY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sharon Stevens
    4       c            Fresh blueberries, rinsed
                         -and stemmed
    1       md           Onion, finely chopped
    1 1/2   c            Red wine vinegar
      1/2   c            Golden raisins
      1/2   c            Firmly packed brown sugar
    2       ts           Yellow mustard seed
    1       tb           Grated crystalized ginger
      1/2   ts           Ground cinnamon
    1       pn           Of salt
    1       pn           Of ground nutmeg
      1/2   ts           Dried red pepper flakes
 
   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
  
 
 
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