Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed
with mayonnaise or plain yogurt it makes a piquant dressing for salads made
with meat, poulty and fruits.
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, stirringoccasionally, 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)
Origin: Adapted from "Preserving Today, by Jeanne Lesem. Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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