Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          fresh blueberries -- rinsed
                        -- stemmed
   1      medium        onion -- finely chopped
   1 1/2  cups          red wine vinegar
     1/2  cup           golden raisins
     1/2  cup           firmly packed brown sugar
   2      teaspoons     yellow mustard seed
   1      tablespoon    grated crystallized ginger
     1/2  teaspoon      ground cinnamon
   1      pinch         salt
   1      pinch         ground nutmeg
     1/2  teaspoon      dried red pepper flakes

Preparation:

Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poultry and fruits. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet) Origin: Adapted from "Preserving Today, by Jeanne Lesem.