I'm copying and pasting this recipe here, 'cause it'll get lost in the anise cookie thread. After I welcomed 'Zed' to the forum, I checked out the referenced website and saw this chutney - I have it on the stove as we speak... and does it ever smell good in here. (Well got a pot of Hoppin' John going also, so that helps!)
But as I was making it I noticed some amts. of ingredients were omitted -
Blueberry Chutney
4 cup blueberries, rinsed, fresh and stemmed
1 each onion, finely chopped
1 1/2 cup red wine vinegar (I had some Blueberry vinegar, so used 1/2 & 1/2 that and red wine)
1/2 cup golden raisins (used a mixture of golden and currants)
1/2 cup brown sugar, firmly packed
2 teaspoon yellow mustard seed
1 tablespoon crystalized ginger, grated
1/2 teaspoon cinnamon, ground
1 salt (used a full 1/2 tsp.)
1 nutmeg, ground (used 1/4 tsp.)
1/2 teaspoon dried red pepper flakes
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.
Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. 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)
Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.
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So we'll see how those amount work.
But as I was making it I noticed some amts. of ingredients were omitted -
Blueberry Chutney
4 cup blueberries, rinsed, fresh and stemmed
1 each onion, finely chopped
1 1/2 cup red wine vinegar (I had some Blueberry vinegar, so used 1/2 & 1/2 that and red wine)
1/2 cup golden raisins (used a mixture of golden and currants)
1/2 cup brown sugar, firmly packed
2 teaspoon yellow mustard seed
1 tablespoon crystalized ginger, grated
1/2 teaspoon cinnamon, ground
1 salt (used a full 1/2 tsp.)
1 nutmeg, ground (used 1/4 tsp.)
1/2 teaspoon dried red pepper flakes
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.
Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. 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)
Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.
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So we'll see how those amount work.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
(it really is fun living in town after so many years!!! )