Blueberry Ketchup

• 2 tablespoons vegetable oil
• 1 onion medium, minced
• 1 tablespoon garlic fresh, minced
• 1 tablespoon fresh ginger peeled and minced
• 2 pints fresh blueberries rinsed and drained
• 2 tomatoes mediums, peeled, seeded and chopped, about 1 cup
• 2 plums pitted and chopped
• 1 lemon large, cut into strips
• 1 tablespoon fresh lemon juice
• 1/4 cup dark brown sugar firmly packed
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon freshly ground black pepper or a mix of black, whi
• green peppercorns
• 1 dried red chili small, crumbled
• coarse kosher salt to taste

1. Heat oil in large, heavy-bottomed saucepan over medium-low. Add onion and cook until translucent, about 8 to 10 minutes. Stir often and adjust heat if necessary so onions do not brown. Add garlic and ginger; cook 2 minutes. Add remaining ingredients and stir well. Increase heat to medium and cook until mixture starts to simmer. Reduce heat to low and keep simmering for 30 minutes; then remove from heat.
2. Allow blueberry mixture to cool slightly; then puree in blender or food processor. Return puree to saucepan and bring to brisk simmer. Cook until thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cool.

vegetable oil, onion, garlic, fresh ginger, blueberries, tomatoes, lemon, lemon juice, dark brown sugar, ground cardamom, ground coriander, ground cinnamon, ground cloves, freshly ground black pepper, green peppercorns, red chili, coarse kosher salt

Taken from www.yummly.com/recipe/Blueberry-Ketchup-1650355 (may not work)