Amount
Ingredient
Preparation



2
tablespoons
vegetable oil





1
large
garlic clove

crushed



1
tablespoon
ginger

mince fresh



1
medium
onion

finely chopped



2
pints
blueberries





1
cup
tomato

fresh, peeled, seeded, chopped



2
large
purple plums

pitted, chopped



1/4
cup
brown sugar

dark, firmly packed



1
tablespoon
blueberry vinegar

or raspberry vinegar



1
tablespoon
lemon juice

fresh



1
each
lemon

zest of, cut into julienne strips



1
medium
dried red chiles

crumbled



1
teaspoon
cinnamon

ground



1
teaspoon
cardamom

ground



1
teaspoon
coriander

ground



1
teaspoon
salt





1
teaspoon
mixed peppercorns

white, green, red, black, freshly ground

 Heat the oil in a heavy-bottomed saucepan (two quart or larger).

Add the garlic and ginger and cook over low heat for two minutes.

Add the onion and cook until soft and transparent, stirring often.

Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well.

Cook over medium heat until the mixture begins to simmer.

Reduce the heat and keep simmering gently for 3 minutes.

Remove from the heat.

Let the mixture cool slightly, then puree in a food processor or blender.

Return the puree to the pan and heat, bringing the mixture to a simmer.

Cook until thick, about 1 hour. Pour into two sterile pint jars or containers.

Cover and let cool.  Store in the refrigerator for up to four weeks or freeze.