This is a print preview of "Blueberry Ketchup" recipe.

Blueberry Ketchup Recipe
by Global Cookbook

Blueberry Ketchup
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 1

Ingredients

  • This 'ketchup' is really an Americanized chutney. It freezes well and goes with any poultry, ham or possibly burgers.
  • 2 Tbsp. vegetable oil
  • 1 med onion, chopped
  • 1 Tbsp. fresh garlic, chopped
  • 1 Tbsp. fresh ginger, peeled and chopped
  • 2 pt fresh blueberries, rinsed and liquid removed
  • 2 med tomatoes, peeled, seeded and minced (about 1 c.)
  • 2 lrg plums, pitted and minced Zest of 1 large lemon, cut into strips
  • 1 Tbsp. fresh lemon juice
  • 1/4 c. dark brown sugar, firmly packed
  • 1 tsp grnd cardamom
  • 1 tsp grnd coriander
  • 1 1/4 tsp grnd cinnamon
  • 1/4 tsp grnd cloves
  • 1 tsp freshly grnd black pepper, or possibly a mix of black, white, red and green peppercorns
  • 1 sm dry red chili, crumbled Coarse (kosher) salt to taste

Directions

  1. Heat oil in large, heavy-bottomed saucepan over medium-low. Add in onion and cook till translucent/soft, about 8 to 10 min. Stir often and adjust heat if necessary so onions don't brown. Add in garlic and ginger; cook 2 min. Add in remaining ingredients and stir well. Increase heat to medium and cook till mix starts to simmer. Reduce heat to low and keep simmering for 30 min; then remove from heat.
  2. Allow blueberry mix to cold slightly; then puree in blender or possibly food processor. Return puree to saucepan and bring to brisk simmer. Cook till thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cold.