Prep 15 mins
Cook 45 mins
Chutney is a tasty ingredient to have in your store cupboard. Good on crackers or with grilled fish it can also make a turkey sandwich something special. It can be served warm, cold or at room temerature. This version goes particularly well with pork and chicken.
- 1⁄2 cup red wine vinegar
- 1 cup honey
- 1⁄2 cup sugar
- 1⁄2 cup spicy white wine (such as Gewurztraminer or Riesling)
- 2 cups chopped red onions
- 1 tablespoon minced garlic
- 1 small red chili peppers, crushed (about 1/2 tsp) or 1 small crushed dried chili, to taste (about 1/2 tsp)
- 1 cinnamon stick
- 1 teaspoon peeled grated ginger
- 1 tablespoon whole coriander seed
- 5 pints blueberries
- 1 cup golden raisin
- In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
- Reduce the heat and simmer for 30 minutes, until reduced slightly.
- Add the blueberries and raisins and cook gently for 10 minutes.
- Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.
Very tasty. I served it today with a roasted turkey breast. I only used 5 CUPS rather than pints of blueberries since that is the ratio I saw in other chutney recipes. I ended up with 6 half pints of chutney. Very good flavor. Looking forward to all I can do with it this fall and winter.