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By C Powell
Added September 24, 2002 | Recipe #41165
Showing 1-1 of 1
By Abby Girl
on May 03, 2008
Wow! This chutney was wonderful....not too sweet and had a nice balance with the spices! I used regular sugar and about 1-1/2 tsp fresh ginger. The reason I chose this recipe was two fold. 1) I have frozen blueberries that needed to be use up fast before the new season started 2) We have friends that are blueberry and cranberry growers and I knew that they would enjoy this chutney. I served this over a warm brie cheese for an appitizer. This recipe gave me 9 little half pint jars which I canned (I don't have enough freezer space). Note: I found that using my canner, these jars got "lost" on the canning rack, so I washed small white rocks (the ones you get at a nursery), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes. The jars stayed in place and worked like a charm. I give these jars out as gifts. I would highly recommend this recipe. Thanks for the contribution!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1153 g)
Servings Per Recipe: 1