Blueberry Chutney Recipe - Cooking Index
Blueberry Chutney Recipe - Cooking Index
| 4 cups | 948ml | Fresh blueberries - rinsed stemmed |
| 1 | Onion - finely chopped (medium) | |
| 1 1/2 cups | 355ml | Red wine vinegar |
| 1/2 cup | 80g / 2.8oz | Golden raisins |
| 1/2 cup | 80g / 2.8oz | Firmly packed brown sugar |
| 2 teaspoons | 10ml | Yellow mustard seed |
| 1 tablespoon | 15ml | Grated crystallized ginger |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1 | Salt | |
| 1 | Ground nutmeg | |
| 1/2 teaspoon | 2.5ml | Dried red pepper flakes |
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) Origin: Adapted from "Preserving Today, by Jeanne Lesem.
Source:
Emeril Lagasse
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.