Blueberry Chutney

Submitted by MarieRynr

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 6 pints

ingredients

• 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

directions

1. In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
2. Reduce the heat and simmer for 30 minutes, until reduced slightly.
3. Add the blueberries and raisins and cook gently for 10 minutes.
4. 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.

Reviews

[Momsthecook]

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.