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Wednesday, November 21, 2012

Recipe: Blueberry Chutney

Chutneys go well with chicken, fish, and many vegetable dishes. They can also be made to suit personal tastes -- e.g. sweet and not spicy -- and are suited to all kinds of fruits.

This recipe is from our Canning for Life workshop, taught by chef Alice Macpherson. It makes a spicy version that is suitable for a variety of dishes and uses blueberry jam, as per the Homemade Jam recipe from the same workshop. The below measurements are for every 2 litres of jam.

Blueberry Chutney

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2 L blueberry (or other fruit) jam
5 mL salt

Any of the below:

10 mL black pepper, ground
15 mL fennel seed, ground
15 mL coriander seed, ground
15 mL ginger, ground
125 mL Balsamic vinegar

Source: The Dog's Breakfast

1. Heat up the jam. While the jam is heating, decide which seasonings you want to add.

2. Stir the seasonings (any of pepper, fennel, coriander, ginger, and/or Balsamic vinegar) into the heated jam.

3. Heat for about 10 minutes. Taste and adjust as desired.

4. When ready, spoon the jam into clean canning jars.

5. Put on the lids and rings on and process in a hot water bath. Please see the Hot Water Canning guide for instructions. At full boil, let the jars cook for 10 minutes. This time is for kitchens at sea level (where we are), and for every 3,000 feet above 1,000 feet sea level, extend the boiling time by 5 minutes.  

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