So after visiting the MIG fruit and veg stand Saturday (and getting lunch, of course) I got up this morning with the urge for more blueberry chutney. I made some at the beach on the fourth and we’ve eaten it all already…yum. I got the recipe out of the “new” (2012) Oregonian cookbook (“The Oregonian Cookbook: the Best Recipes from Foodday”)…originally the recipe came from Greg Higgins. At the beach I changed at least four ingredients and made it my own, but here’s the recipe as written, and it’s good!
4 cups fresh berries
1 large yellow onion, finely chopped (half the berries and shallots work too, for a smaller batch…)
1/2 c. red or white wine vinegar
1/3 c. firmly packed brown sugar
1/3 c. cried cherries (golden raisins work well)
2 Tblsp minced fresh ginger
2 Tblsp minced garlic
2 Tblsp curry powder (preferably Madras)
2 tsp yellow or brown mustard seends
1/2 tsp salt
3 Tblsp chopped fresh mint
Sterilize 4 1/2 pint jars…(because this chutney will be stored in the fridge you don’t need to use canning jars). Fill with hot water until needed
in a heavy bottomed pot combine berries, onion, vinegar, brown sugar, dried cherries, ginger, garlic, curry powder, mustard seeds, and salt. Bring to a boil, then reduce heat; simmer until the onions are very tender and the chutney is very tender and the chutney has thickened, about 20 to 25 minutes Sit often to avoid scorching. Remove from heat and let cool before adding mint.
Spoon the mixture into the jars, attach lids and refrigerator. Chutney will keep for at lest 3 to 4 weeks…good with Salmon, tuna, poultry, pork…we haven’t found anything it isn’t 2 time
and I washed “Turbulence” today…looking good. I quilted it ALL in the back seat of the car on our road trip, but it came out just fine…