Blueberry Chutney

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: 1 hr
• 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.