Join us as we ease our way into the Labor Day holiday weekend with the soulful sounds of Jae Sinnett's latest CD "Altered Egos". This drummer, composer, music educator and foodie not only talks about his latest work, but also whips up something special from the Cooking with Jae kitchen especially for Another View fans!

Here's how to make Jazzy Jae’s Fig and Blueberry Chutney - Ingredients: Two cups diced fresh figs (Not dried), Two cups fresh blueberries, Three tablespoons apple cider vinegar, 1/2 cup lime juice, 1/2 cup brown sugar, One tablespoon grated ginger, Three cloves minced garlic, 1/2 teaspoon red pepper flakes, Three tablespoons honey, One teaspoon mustard seeds, 1/2 cup diced red onion, Two tablespoons butter, Pinch of salt, One tablespoon cornstarch for slurry (three tablespoons lime juice for slurry)

Cooking directions: Melt butter in pot on med heat. Add onions. Cook for a couple of minutes stirring. Add all remaining ingredients except the slurry mixture. Stir frequently. Once the blueberries have popped open and the color has changed…about 10-15 minutes. Mix the cornstarch and remaining lime juice well to create the slurry. Add the slurry mixture slowly to get to the desired thickness YOU prefer. Taste and make adjustments if too sweet or too sour. More sugar or honey or vinegar and lime juice.