Monday, 22 September 2014

Blackberry Chutney

It's been a bumper year for blackberries and we've harvested them for weeks.  To try a new 'take' on preserving them, we used a recipe found in a Kilner jar we'd bought earlier in the summer.

The recipe ingredients are -

1 Tbsp olive oil
1 red onion, finely chopped
3 cm root ginger, peeled and finely chopped
2 large red Chillies, finely chopped
1 lb blackberries
45g caster sugar
30ml red wine vinegar

We didn't have red chillies so used a whole, dried smoked chipotle chilli.  Also, we only had 11 oz of blackberries, so the ingredients we used to make our chutney were - a dessertspoonful of oil, 30g sugar, 2cm ginger, 20ml vinegar and a small red onion.

The blackberries were rinsed and drained.  Any stray tops or greenery were removed.

The oil was heated and the onion, ginger and chilli were added to the pan.  This was lightly fried for about 5 minutes until softened.

Next the blackberries were added and cooked gently until soft.

Adding the sugar and vinegar to the pan and the ingredients were mixed well.  The chutney was then brought to the boil and allowed
to simmer for 15-20 minutes until thickened.

Whilst it was still hot, the chutney was spooned into clean, sterilised jars.

This is a speedy and simple chutney to make (taking about 30 minutes to cook in total).   As an accompaniment for a mature cheddar cheese it makes a change from the usual chutneys we make.

It looks lovely in special pots and, presented like this, would make a great foody gift.

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