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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