Blueberry Ketchup Recipe

• This 'ketchup' is really an Americanized chutney. It freezes well and goes with any poultry, ham or possibly burgers.
• 2 Tbsp. vegetable oil
• 1 med onion, chopped
• 1 Tbsp. fresh garlic, chopped
• 1 Tbsp. fresh ginger, peeled and chopped
• 2 pt fresh blueberries, rinsed and liquid removed
• 2 med tomatoes, peeled, seeded and minced (about 1 c.)
• 2 lrg plums, pitted and minced Zest of 1 large lemon, cut into strips
• 1 Tbsp. fresh lemon juice
• 1/4 c. dark brown sugar, firmly packed
• 1 tsp grnd cardamom
• 1 tsp grnd coriander
• 1 1/4 tsp grnd cinnamon
• 1/4 tsp grnd cloves
• 1 tsp freshly grnd black pepper, or possibly a mix of black, white, red and green peppercorns
• 1 sm dry red chili, crumbled Coarse (kosher) salt to taste

1. Heat oil in large, heavy-bottomed saucepan over medium-low.
2. Add in onion and cook till translucent/soft, about 8 to 10 min.
3. Stir often and adjust heat if necessary so onions don't brown.
4. Add in garlic and ginger; cook 2 min.
5. Add in remaining ingredients and stir well.
6. Increase heat to medium and cook till mix starts to simmer.
7. Reduce heat to low and keep simmering for 30 min; then remove from heat.
8. Allow blueberry mix to cold slightly; then puree in blender or possibly food processor.
9. Return puree to saucepan and bring to brisk simmer.
10. Cook till thick, about 1 hour, stirring occasionally to prevent scorching.
11. Remove from heat and cold.

ketchup, vegetable oil, onion, fresh garlic, fresh ginger, blueberries, tomatoes, lrg plums, lemon juice, dark brown sugar, cardamom, coriander, cinnamon, cloves, black pepper, red chili

Taken from cookeatshare.com/recipes/blueberry-ketchup-88043 (may not work)