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Wednesday, September 25, 2013

Blueberry chutney

  1. Blueberry- 2 cup
  2. Apple cider vinegar - 1/2 cup (if you want you can use white vinegar)
  3. Garlic(chopped)- 7-8 cloves
  4. Ginger(chopped)- 2 Tbs
  5. Whole red chili- 7-8 pieces
  6. Cinnamon - 1 stick
  7. Bay leaves- 2 pieces
  8. Whole Panch phoron (Bengali 5 spice)-1/2 ts
  9. Mustard seed- 1/2 ts
  10. Cumin powder- 1/2 ts
  11. Red chili powder- 1/2 ts
  12. Garam masala powder- 1/4 ts
  13. Oil- 2 Tbs
  14. Sugar -1/4 cup or to your taste
  15. Salt- 1 ts to your taste
  1. Wash the blueberry and dried them with paper towel or wash cloth.

  2. Take the powder masala (cumin, red chili, garam masala) in a small bowl and make a paste with 2 Tbs apple cider vinegar.
  3. Now heat the oil in a heavy bottom pan. When oil seems hot,  add the whole spices(panch phoron, mustard seed) and let them to temper for few seconds. Then add the whole red chili, cinnamon stick  and bay leaves; and fry them for another few seconds.
  4. Add the grated garlic, ginger and the masala paste (which we prepared earlier) and mix them for around one minute.
  5. Then add the blueberry and mix them with the masala mix. In the time of mixing, the blueberry will start to become soft. 
  6. Now add the salt, sugar and vinegar to the pan, and mix them. 
  7. Then turn the heat to medium low setting and let the chutney to simmer for around 20-25 minutes or until it dried up and you get your desired consistency. Remember to stir occasionally otherwise chutney will burn in the bottom and will destroy the nice aroma.

  8. When chutney is done, let them to cool down completely and then enjoy! 
  9. Put the rest of the chutney  in a air tight jar and store in your freezer for 2-3 weeks. 


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