Blueberry Chutney

4 cups blueberries rinsed and stemmed
1 onion finely chopped
1 1/2 cup red wine vinegar
1/2 cup golden raisins
1/2 cup brown sugar, firmly packed
2 teaspoons mustard seed
1 tablespoon candied ginger grated
1/2 teaspoon cinnamon ground
1 pinch salt
1 pinch ground nutmeg
1/2 teaspoon red pepper flakes

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. Freeze in small containers for up to one year.


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