*  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
 


                   - - - - - - - - - - - - - - - - - -