Blueberry Chutney Printer-friendly
Source: Country Gardens Spring
Makes: 6 half-pints

Dress up ordinary grilled poultry with this condiment.

2 tart cool(ing apples, peeled, cored, and chopped
1 red onion, cut up
4 tsp. snipped fresh basil leaves
2 cups white wine vinegar
1 cup packed light brown sugar
2 pints fresh blueberries or 4 cups frozen unsweetened blueberries, thawed

In 4-quart Dutch oven or kettle combine apples, onion, and basil. Add vinegar and brown sugar. Heat over low heat.

Meanwhile, rinse berries, discarding any that are blemished; drain. Add to vinegar mixture. Heat to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until desired consistency.

Ladle hot mixture into hot, clean half pint canning jars, leaving 1/2-inch headspace. Wipe rims; adjust lids. Process filled jars in boiling-water canner for 10 minutes. Remove from canner; cool on racks. Store in cool, dark place for up to 6 months.