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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Chutney is a tasty ingredient to have in your store cupboard. Good on crackers or with grilled fish it can also make a turkey sandwich something special. It can be served warm, cold or at room temerature. This version goes particularly well with pork and chicken. Ingredients:
1/2 cup red wine vinegar |
1 cup honey |
1/2 cup sugar |
1/2 cup spicy white wine (such as gewurztraminer or riesling) |
2 cups chopped red onions |
1 tablespoon minced garlic |
1 small red chili peppers, crushed (about 1/2 tsp) or 1 small crushed dried chili, to taste (about 1/2 tsp) |
1 cinnamon stick |
1 teaspoon peeled grated ginger |
1 tablespoon whole coriander seed |
5 pints blueberries |
1 cup golden raisin |
Directions:
1. In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
2. Reduce the heat and simmer for 30 minutes, until reduced slightly.
3. Add the blueberries and raisins and cook gently for 10 minutes.
4. Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.
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