Blueberry Ketchup

Photo: flickr user YoAmes

Ingredients

This 'ketchup' is really an Americanized chutney. It

with any poultry, ham or burgers.

2 tablespoons vegetable oil

1 medium onion, minced

1 tablespoon fresh garlic, minced

1 tablespoon fresh ginger, peeled and minced

2 pints fresh blueberries, rinsed and drained

2 mediums tomatoes, peeled, seeded and chopped (about 1 cup)

2 lrg plums, pitted and chopped

Zest of 1 large lemon, cut into strips

1 tablespoon fresh lemon juice

1/4 cup dark brown sugar, firmly packed

1 teaspoon ground cardamom

1 teaspoon ground coriander

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon freshly ground black pepper, or a mix of black, whi

green peppercorns

1 small dried red chili, crumbled

Coarse (kosher) salt to taste

Preparation

Heat oil in large, heavy-bottomed saucepan over medium-low. Add onion and cook until translucent, about 8 to 10 minutes. Stir often and adjust heat if necessary so onions do not brown. Add garlic and ginger; cook 2 minutes. Add remaining ingredients and stir well. Increase heat to medium and cook until mixture starts to simmer. Reduce heat to low and keep simmering for 30 minutes; then remove from heat.

Allow blueberry mixture to cool slightly; then puree in blender or food processor. Return puree to saucepan and bring to brisk simmer. Cook until thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cool.