Title: Blueberry Chutney
Categories: None
Yield: 1 Servings

1 c Dried blueberries
2 c Sugar
2 1/2 lb Pears
1 Green apple
1 lb Onions
2 c White vinegar
2 tb Fennel seed
1 ts Cumin

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."

Posted to EAT-L Digest 24 Aug 96

From: Pat Belanger

Date: Sun, 25 Aug 1996 19:25:44 -0700