- This topic has 1 reply, 1 voice, and was last updated August 10, 2007 at 12:40 am by .
- August 10, 2007 at 12:40 am #253074
Blueberry & Raisin Chutney Recipe
Blueberry and Raisin Chutney is an exotic accompaniment to meats and Indian
cooking. Try it at Thanksgiving instead of cranberry sauce. Easy to can this is
just one of a variety of chutney recipes that are mouth watering. You can’t go
wrong with this Blueberry & Raisin Chutney recipe.
4 cups fresh blueberries
1 small sweet onion — chopped fine
1 1/2 cups red wine vinegar
1/2 cup golden raisins
1/2 cup brown sugar
2 teaspoons mustard seed
1 tablespoon grated candied ginger
1/2 teaspoon cinnamon
1/2 teaspoon red pepper flakes (optional)
1/8 teaspoon of nutmeg
Pinch of sea salt
Wash blueberries. Combine all the ingredients in a large kettle. Bring mixture
to a boil over medium heat. Stirring often.
Turn heat down and mixture is simmering. Simmer for 30 – 45 minutes, stirring
occasionally, until thick.
Ladle the chutney into hot sterilized canning jars leaving 1/2 inch headspace.
Process in water bath for 15 minutes.
Yield: About 4 half pint jars
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