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| Chutney
is a condiment dating from the British Raj, combining the British love of sweets
and jams with Indian spicings and heat. In addition to the recipes mentioned
above, it's good with curry, as a sweet relishy/conserve with any simple roast
meat, or spread on toast as part of a fabulous egg salad sandwich.
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CD
has been making this blueberry-based
chutney for years. It 
can also be made with other fruits in season; we sometimes use peeled, diced
pears, apples, or a combination thereof in the fall ... but for sure, we always
do plenty with local Ozark blueberries in
June and July. The recipe changes a little each time we make it; this is our
current fave. |
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At the inn, Game
Hen Glazed with Blueberry Chutney is an ever-popular entree, but for
vegetarians, we do Tempeh
Glazed with Blueberry Chutney, served with a nice herbed rice-and-wild- rice
pilaf. (PS- If you haven't yet become acquainted with tempeh, we'll see that you
have a proper introduction). |
| Ingredients:
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2 quarts fresh
blueberries
2 cups raisins, diced pitted dates, or "blazins" (dried
blueberries)
2 onions, diced
1 green pepper, diced
2 fresh jalapenos, diced (seeds left in for a little kick of hotness;
seeds removed if you want it more mild)
2 tablespoons peeled, minced fresh ginger root
1 tablespoon cinnamon
1 teaspoon cloves
1 12-ounce can unsweetened frozen apple juice concentrate, thawed
1 cup vinegar (preferably blueberry or raspberry vinegar, but a good
apple cider vinegar is also fine)
4 cloves garlic, pressed
1 tablespoon salt
2 cups brown sugar
Pam Spray, optional
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1. Spray with Pam a large,
heavy-bottomed, non-reactive pot (such as an enameled cast-iron pot, like
a Le Creuset, or a good heavy nonstick, like a Steelon). In it, combine
all ingredients. |
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2. Bring mixture a boil, then turn down
to a simmer. Let simmer, stirring often, until mixture is thick and
somewhat dark in color, about 35 to 45 minutes. Put up, hot, in hot jars,
or store in refrigerator. |
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About 2 1/2 Quarts |
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©Dragon,
Pen & Inc. 2000-2007 :: Last Updated:
03/05/07 ::