Blueberry Chutney

Main Ingredient: Blueberries Duck Raisins
Course: Relishes
Preparation Time: 30 minutes
Cooking Time: 1 1⁄2 hours
Yield:

Blueberry Chutney ingredients

4 c blueberries, rinsed, fresh and stemmed
1 Onions, finely chopped
1 1⁄2 c Red Wine Vinegar
1⁄2 c Golden Raisins
1⁄2 c brown sugar, firmly packed
2 t Yellow mustard seed
1 T crystalized ginger, grated
1⁄2 t Cinnamon; ground
1 Salt
1 Nutmeg, ground
1⁄2 t dried red pepper flakes

Cooking Blueberry Chutney

1. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
2. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.
3. Meanwhile, wash 4 half pint jars.
4. Keep hot until needed.
5. Prepare lids as manufacturer directs.
6. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space.
7. Wipe jar rim with a clean, damp cloth.
8. Attach lid. Fill and close remaining jars.
9. 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)

Notes: Try this chutney with roasted turkey, duck or goose, meat or curries.
10. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.