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Blueberry Chutney

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

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

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