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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Chutney Recipe

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This recipe for Blueberry Chutney is from The Fowler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4c. fresh or frozen blueberries
1 large onion, finely chopped
2T. minced fresh ginger
2T. minced garlic
1/4c. sugar
1/4c. raisins
1/4c. white wine vinegar
2T. curry powder
1/2tsp. salt
1/4c. chopped fresh mint
Directions:
Directions:
Combine first 9 ingriedents in a non-aluminum saucepan.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat and cook 25-30 minutes or until onion becomes tender and mixture is thickened, stirring often.
Remove from heat and cool.
Stir in mint.
Cover and store in frig for up to 5 days.
Makes 3 cups.

 

 

 

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