Category: Chutneys
Rating: 2.50
Servings: 1


1 cup dried blueberries
2 cup sugar
2 1/2 lb pears
1 green apple
1 lb onions
2 cup white vinegar
2 tablespoon fennel seed
1 teaspoon cumin

Directions: How to Cook Blueberry Chutney

Phillip Graebing wrote that he had lost his blueberry recipes. I have a cookbook called "The Blueberry Connection" - 209 pages of nothing but blueberry recipes. Being it's that time of the year, hopefully some of the following will refresh Phillip's files

Peel, core and chop pears, apple and onion. Bring to boil in heavy saucepan. Simmer until thickens, about 1 hour. Soften dried blueberries by covering with boiling water for about 25 minutes. Add to mixture and bring to boil again. Add remaining ingredients, and throw in a dash of salt. Bring to quick boil. Remove. (Stir well while cooking) Seal in jars when cold. Peaches or plums can be substituted for pears.

Note: Samuel de Champlain made a blueberry discovery in 1616...and wrote in his diary that he found Indians near Lake Huron gathering blueberries for their winter store. "After drying the berries in the sun, the Indians beat them into a powder and added this powder to parched meal to make a dish called Sautauthig. We found it to be delicious."

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