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Blueberry Chutney Conserve Jamun Phalsa Style Recipe

This Blueberry Chutney Conserve is based a chutney made with Jamun and Phalsa

In Delhi, when I was growing up, we used to get Jamun and Phalsa during the months of April and May. These fruits are just not available in United States yet. However, the Blueberries in United States taste just like a cross between Jamun and Phalsa, including the color. If you like Jamun and Phalsa, try to make this Blueberry Chutney. Fennel seed is a typical aromatic spice added to Jamun and Phalsa conserve.

Ingredients

Basic Phase

1. Blueberries: 3 cups

2. Onions: ¼ cup finely chopped

3. Ginger: 1"x½" Peeled and chopped

4. Vinegar: 1/3 cup

5. Brown sugar: ½ Cup

6. Salt: 1/8 teaspoon (pinch)

Finishing Phase

1. Cinnamon cracked: ½ teaspoon

2. Fennel seed cracked: ½ teaspoon

Method

Basic Phase

1. Put all ingredients in a heavy bottom pan.

2. Turn on heat. Bring it to a boil

3. Turn down heat. Simmer on medium heat to 220º F or till desired consistency has been reached.

Finishing phase

1. Add finish phase ingredients

2. Simmer for 5 minutes

3. Turn off heat. Let the chutney cool to room temperature.

4. Transfer to sterilized jar.

5. Store in a cool dry and dark place

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