You may remember I was wondering what to do with the blackberries I’d picked last week? Well, I found this recipe for blackberry and red onion chutney and thought I’d give it a try. Just make sure you keep your windows closed if you make it, otherwise you’ll get a kitchen full of wasps!!!
- 500g blackberries
- 140g caster sugar
- 140g red onions, sliced
- 1 tsp chopped fresh root ginger
- 2 tbsp Dijon mustard
- 150ml red wine vinegar
Sterilize some jars (this amount made filled 2 jam jars for me). The easiest way to do this is to wash them on a high heat in the dishwasher and fill them with hot chutney straight out of the dishwasher.
Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.
This chutney is best if stored for a few months before eating, otherwise the taste of the vinegar will be much stronger.
I adapted my recipe from the original recipe here