Friday, January 15, 2010

Blueberry Chutney

Triple-post today. I made a few things over the holidays, but since school's started I haven't got around to posting.
I was going to an X-Mas party, and wanted to bring something interesting, low stress, and good for sharing. I thought I invented this dish, but googling proved me wrong on this, as it often does.
The process was quite similar to making Mango Chutney - I simmered a pint of blueberries, half a chopped onion, 1 1/2 cups vinegar, 1/2 cup of brown sugar, a handful of raisins, a teaspoon of salt, some mustard seed, cinnamon and ground cumin together until it became chutney-like, tweaking the seasoning until I liked it. I also threw in a small chopped apple for substance about halfway through the simmering.
Verdict: not as good as its mango cousin. A little too sweet, and with a background taste that did not mesh well with the papadum I served it with. However, my host claimed she loved it, and saved the leftovers to have with her dinner the next day. Go figure.

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