Blueberry Chutney

• 4 cups blueberries rinsed, fresh and stemmed
• 1 each onions finely chopped
• 1 1/2 cup red wine vinegar
• 1/2 cup golden raisins
• 1/2 cup brown sugar firmly packed
• 2 teaspoons mustard seeds
• 1 tablespoon crystallized ginger (candied) grated
• 1/2 teaspoon cinnamon ground
• 1 x salt
• 1 x nutmeg ground
• 1/2 teaspoon red pepper flakes

1. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
2. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.
3. Meanwhile, wash 4 half pint jars.
4. Keep hot until needed.
5. Prepare lids as manufacturer directs.
6. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space.
7. Wipe jar rim with a clean, damp cloth.
8. Attach lid.
9. Fill and close remaining jars.
10. 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)
11. Notes: Try this chutney with roasted turkey, duck or goose, meat or curries.
12. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.

blueberries, onions, red wine vinegar, golden raisins, brown sugar, mustard seeds, ginger, cinnamon ground, salt, nutmeg ground, red pepper

Taken from recipeland.com/recipe/v/blueberry-chutney-518 (may not work)