Fresh Blueberry Chutney

Ingredients

• 2 cups blueberries
• 1/2 cup finely chopped onion
• 1/4 cup dried cranberries
• 2 tbsp granulated sugar
• 2 tbsp white wine vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, chopped
• 1 tsp curry powder
• 1/4 tsp salt
• 2 tbsp slivered fresh mint

Directions

1. Combine blueberries, onion, cranberries, sugar, vinegar, ginger, garlic, curry and salt in a non-reactive saucepan.
2. Bring to a boil. Reduce heat to low and cook, stirring frequently, until thickened, about 25 minutes.
3. Remove from heat, stir in mint and cool.
4. Refrigerate for up to 5 days or freeze for up to 3 months.