Blueberry Chutney - cooking recipe

Ingredients

1/2 cup red wine vinegar
1 cup honey
1/2 cup sugar
1/2 cup spicy white wine (such as Gewurztraminer or Riesling)
2 cups chopped red onions
1 tablespoon minced garlic
1 small red chili peppers, crushed (about 1/2 tsp) or 1 small crushed dried chili, to taste (about 1/2 tsp)
1 cinnamon stick
1 teaspoon peeled grated ginger
1 tablespoon whole coriander seed
5 pints blueberries
1 cup golden raisin

Preparation

In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
Reduce the heat and simmer for 30 minutes, until reduced slightly.
Add the blueberries and raisins and cook gently for 10 minutes.
Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.