Blueberry Green Peppercorn Chutney

Tags:

Fruit
chutney
condiment
canning

Yield:

2.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

2 cups brown sugar (500 mL)
1/4 cup raspberry vinegar (60 mL)
1/4 cup red wine vinegar (60 mL)
1/4 cup white wine vinegar (60 mL)
4 cups blueberries, fresh or frozen (1 L)
1/4 cup green peppercorns* (60 mL)
1 juice of 1 lemon
1 1/2 teaspoons grated fresh ginger (7 mL)

Preparation

1
Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a pot.
2
Place over medium-low heat and stir to dissolve the brown sugar.
3
Simmer for 5 minutes.
4
Add the blueberries, onion, green peppercorns, lemon juice and ginger.
5
Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
6
The chutney will keep for several weeks stored in the refrigerator in an airtight container.

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