Instructions: Greg, owner and chef of Higgins restaurant, developed this delicious chutney and recommends it as a sauce over grilled salmon, ahi tuna, poultry and pork.

In a medium non-aluminum pan, combine the blueberries, onion, vinegar, sugar, raisins, ginger, garlic, curry powder and salt. Bring to a slow boil over medium heat. Reduce the heat and cook gently until the onions are tender and the chutney has thickened (about 25 to 30 minutes). Stir often to avoid scorching.

Remove from heat and let cool before adding the mint. Spoon into jars and refrigerate. The chutney will keep, refrigerated, up to 3 weeks.

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