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Using wild blackberries from the beautiful countryside, this chutney combines the berries' natural sweetness with a touch of heat and fragrant spices. Ideal for pairing with cheese, meats, or as a spread, this chutney brings the essence of nature to your table.
Ingredients:
500g fresh blackberries
2 medium red onions, finely chopped
2 tart apples, peeled, cored, and diced
250g brown sugar
300ml apple cider vinegar
1 cinnamon stick
1 tsp ground allspice
1 tsp ground cloves
1 tsp mustard seeds
2 fresh red chilies, finely chopped
1-inch piece of ginger, finely grated
1 tsp sea salt
Freshly ground black pepper to taste
Instructions:
1. Prepare ingredients:
Rinse blackberries thoroughly and set aside.
Finely chop the red onions and chilies.
Peel, core, and dice the apples.
2. Cooking the chutney:
In a large, heavy-bottomed pan, combine the onions, apples, sugar, vinegar, and spices (cinnamon, allspice, cloves, mustard seeds).
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
3. Add the blackberries:
Add the blackberries, ginger, salt, and chilies to the pan.
Reduce the heat and let it simmer gently.
Stir occasionally to prevent sticking.
4. Simmer and thicken:
Continue to simmer for about 45-60 minutes, until the mixture thickens and reaches a jam-like consistency.
Taste and adjust seasoning with salt and pepper.
5. Finishing up:
Remove the cinnamon stick.
Pour the hot chutney into sterilised jars.
Seal immediately and allow to cool.
6. Storage:
Store in a cool, dark place.
Allow the chutney to mature for at least two weeks before using for the best flavour.
Serving suggestions:
Pair with cheese and charcuterie boards.
Serve alongside roast meats or grilled vegetables.
Use as a flavourful addition to sandwiches or wraps.
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