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Blueberry Chutney

Serves: 6 people

Recipe Ingredients

4 cups 948mlFresh blueberries - rinsed stemmed
1   Onion - finely chopped (medium)
1 1/2 cups 355mlRed wine vinegar
1/2 cup 80g / 2.8ozGolden raisins
1/2 cup 80g / 2.8ozFirmly packed brown sugar
2 teaspoons 10mlYellow mustard seed
1 tablespoon 15mlGrated crystallized ginger
1/2 teaspoon 2.5mlGround cinnamon
1   Salt
1   Ground nutmeg
1/2 teaspoon 2.5mlDried red pepper flakes

Recipe Instructions

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.

Emeril Lagasse


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