Blueberry, Fig Chutney

Name: Blueberry, Fig Chutney
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3–4 jars
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup sugar; 1 cup red raspberry vinegar; 1 red onion; 1 orange; 0.5 tsp grated ginger; 0.25 tsp cinnamon; 0.25 tsp cardamom; 0.125 tsp salt; 0.125 tsp ground pepper; 0.125 tsp cayenne pepper; 0.25 tsp finely minced fresh rosemary; 4 cup diced fresh figs; 3 cup blueberries; 1 cup frozen cranberries

Red raspberry vinegar, orange and figs simmered on the stove and spiced with ginger and cinnamon for a South Asian chutney.

1 hr 20 min · Serves 25 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Sterilize jars, lids and rings. In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
15 min
2
Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
20 min
3
Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
4
Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
5
Process for 10 minutes in a hot water bath. Shut off flame and let sit uncovered for 5 minutes.
6
Remove to a draft free spot to cool. Or freeze in containers for 3 months or refrigerate for 3 months.