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Blueberry Chutney

Ingredients
  • 2 tsps yellow mustard seed
  • 4 cups fresh blueberries, rinsed and stemmed
  • 1 Tbsp grated crystallized ginger
  • 1/2 tsp ground cinnamon
  • 1 med onion, finely chopped
  • 1 pinch of salt
  • 1 1/2 cup red wine vinegar
  • 1 pinch of ground nutmeg
  • 1/2 cup golden raisins
  • 1/2 tsp dried red pepper flakes
  • 1/2 cup firmly packed brown sugar
Instructions

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)

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