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    Chutney- Blueberry Chutney

    List of Ingredients


    1/2 cup red-wine vinegar
    1/2 cup firmly packed brown sugar
    1 1/2 teaspoons garam marsala
    1 teaspoon fresh gingerroot, peeled, minced
    1 teaspoon freshly grated lemon zest
    1/4 teaspoon salt, or to taste
    3 cups blueberries picked-over
    1 cup onion chopped
    1 cup firm-ripe peach, peeled and chopped
    coarse


    Recipe

    In heavy 3-quart saucepan boil vinegar,
    sugar, garam marsala, gingerroot, zest and
    salt, stirring, 2 minutes. Add remaining
    ingredients and simmer, stirring occasionally
    until thickened and frequently near end of
    cooking, about 1 hour, or until reduced to
    about 1 1/2 cups. Spoon chutney into a jar
    and cool completely before sealing. Chutney
    keeps, covered and chilled, 4 months. Makes
    about 1 1/2 cups.
    Gourmet July 1995

 

 

 


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