Categories: Relishes 
      Yield: 6 servings 
  
           Sharon Stevens                      2 ts Yellow mustard seed 
      4 c  Fresh blueberries, rinsed           1 tb Grated crystalized ginger 
           -and stemmed                      1/2 ts Ground cinnamon 
      1 md Onion, finely chopped               1 pn Of salt 
  1 1/2 c  Red wine vinegar                    1 pn Of ground nutmeg 
    1/2 c  Golden raisins                    1/2 ts Dried red pepper flakes 
    1/2 c  Firmly packed brown sugar       
  
  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. 
   
  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, stirringoccasionally, 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) 
   
  Origin: Adapted from "Preserving Today, by Jeanne Lesem. Shared by: Sharon 
  Stevens