Receta Blueberry Ketchup
by Global Cookbook

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Ingredientes

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

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.
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.