Beer makes batters better, meat more tender, and sauces more flavorful.
Blueberry Chutney
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- #12985
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 teaspoons yellow mustard seed
4 cups fresh blueberries, rinsed and stemmed
1 tablespoon grated crystallized ginger
1/2 teaspoon ground cinnamon
1 medium onion, finely chopped
1 pinch salt
1 1/2 cup red wine vinegar
1 pinch ground nutmeg
1/2 cup golden raisins
1/2 teaspoon dried red pepper flakes
1/2 cup firmly packed brown sugar
directions
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, stirring occasionally, 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)
Recipe Source: Adapted from "Preserving Today, by Jeanne Lesem.
Cook's Note: 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, poultry and fruits.
added by
amandarfr
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 7, 2012
I felt that the amount of red wine vinegar (1 1/2 cups) called for in the recipe was too much, resulting in a very tart rather than sweet chutney. Perhaps is was a typo. I more than doubled the amount of sugar called for in the recipe to compensate. If I made this again I would start with 1/2 cup vinegar, adding a bit more after tasting.