Blueberry Chutney
rec.food.recipes/Amanda (2000)
Origin: Adapted from Preserving Today by Jeanne Lesem
Shared by: Sharon Stevens

2 tsp yellow mustard seed
4 cup fresh blueberries, rinsed and stemmed
1 Tbsp grated crystallized ginger
1/2 tsp ground cinnamon
1 med onion, finely chopped
1 pinch of salt
1 1/2 cup red wine vinegar
1 pinch of ground nutmeg
1/2 cup golden raisins
1/2 tsp dried red pepper flakes
1/2 cup 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, poultry 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, 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).