Categories: Fruits, Seasonal, Condiments 
      Yield: 3 cups 
  
      2 T  Vegetable Oil 
      1 lg Garlic Clove; Crushed 
      1 T  Mince Fresh Ginger 
      1 md Onion; Finely Chopped 
      2 pt Blueberries 
      1 c  Fresh Tomato; Peeled, Seeded 
           -And Chopped 
      2 lg Purple Plums, Pitted And 
           -Chopped 
    1/4 c  Dark Brown Sugar; Firmly 
           -Packed 
      1 T  Blueberry Or Raspberry 
           -Vinegar 
      1 T  Fresh Lemon Juice 
           Zest Of 1 Lemon; Cut Into 
           -Julienne Strips 
      1 md Dried Chili Pepper; Crumbled 
      1 t  Ground Cinnamon 
      1 t  Ground Cardamom 
      1 t  Ground Coriander 
      1 t  Salt 
      1 t  Freshly Ground Mixed 
           -Peppercorns; White, Green 
           -Red And Black 
  
  Heat the oil in a heavy-bottomed saucepan (two quart or larger).  Add 
  the garlic and ginger and cook over low heat for two minutes.  Add 
  the onion and cook until soft and transparent, stirring often.  Add 
  the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and 
  zest, chili pepper, spices, salt and pepper, stirring well.  Cook 
  over medium heat until the mixture begins to simmer.  Reduce the heat 
  and keep simmering gently for 30 minutes.  Remove from the heat.  Let 
  the mixture cool slightly, then puree in a food processor or blender. 
  Return the puree to the pan and heat, bringing the mixture to a 
  simmer.  Cook until thick, about 1 hour. Pour into two sterile pint 
  jars or containers.  Cover and let cool.  Store in the refrigerator 
  for up to four weeks or freeze. 
   
  From:  The Food Column Of The Denver Post Magazine Section 07-31-94 
   
  Posted by:  Rich Harper