Blackberry Chutney

Submitted by lindseylcw

"an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste."

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 1 pound

ingredients

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 inch piece gingerroot, finely chopped
• 2 red chilies, finely chopped
• 1 lb blackberry
• 45 g caster sugar
• 30 ml red wine vinegar

directions

1. Heat oil in heavy based saucepan.
2. add red onion, ginger and chilli.
3. fry gently 4-5 mins till soft.
4. add blackberries and cook 4 mins, stirring now and then.
5. add sugar and vinegar and mix well.
6. bring to boil and simmer for 25-20 mins until thickened.
7. spoon into hot sterilised jars when still hot.
8. Cover with wax paper discs and cool.
9. once cool seal and store until needed.
10. NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!

Reviews

[Abby Girl]

I made up this recipe, but found out (by fluke) that I am allergic to blackberries....suprise me!! My husband liked it with salmon, so I might make it for Xmas gifts and keep one little jar for him. I somehow lost my red chilies (from the store to the house) so used 2 jalapenos instead. I did get 5 1/2 pint jars with the leftovers going to the fridge. I canned them using the water bath treatment. Hint: The 1/2 pint jars got "lost" in my big canner, so I used little stone pebbles (the ones you get from a nursery), washed them and put them in an old stock pot. I filled the stock pot up half way to the jars and processed them for 10 minutes. Worked like a charm!!!!