Blackberry Chutney
an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste.
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DIRECTIONS
- Heat oil in heavy based saucepan.
- add red onion, ginger and chilli.
- fry gently 4-5 mins till soft.
- add blackberries and cook 4 mins, stirring now and then.
- add sugar and vinegar and mix well.
- bring to boil and simmer for 25-20 mins until thickened.
- spoon into hot sterilised jars when still hot.
- Cover with wax paper discs and cool.
- once cool seal and store until needed.
- NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!
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