Ginger and garlic make this chutney a delicious addition to chicken, turkey, lamb, or pork.
Ingredients
- 4 cups fresh or frozen blueberries
- ¼ cup white wine vinegar
- ¼ cup sugar
- ¼ cup raisins
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 1 Tbsp curry powder
- ½ tsp salt
- 1 medium onion, chopped (about 1½ cups)
- ¼ cup chopped fresh mint
How to Make It
- Combine all ingredients, except mint, in a 2½-qt. saucepan. Bring mixture to a boil over medium heat. Cook, stirring often, 30 minutes or until onion is tender. Remove from heat, and stir in mint.
- Ladle hot chutney into hot, sterilized jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
