Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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