Blueberry Green Peppercorn Chutney
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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.