Ingredients for Blackberry Chutney
- Olive Oil
- 1 medium red onion (finely chopped)
- Gingerroot
- Red Chilies
- Blackberry
- Caster Sugar
- Red Wine Vinegar
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How to Make Blackberry Chutney
- Heat 1 tablespoon of vegetable oil in a heavy-based saucepan over medium heat.
- Add 1 medium red onion (finely chopped), 1 tablespoon grated fresh ginger, and 1-2 fresh red chilies (finely chopped, adjust to taste).
- Fry gently for 4-5 minutes, stirring occasionally, until the onion is softened.
- Add 1 pound (450g) fresh blackberries and cook for 4 minutes, stirring occasionally.
- Stir in 1 cup (200g) granulated sugar and ½ cup (125ml) cider vinegar. Mix well to combine.
- Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until the chutney has thickened considerably and coats the back of a spoon.
- While the chutney is simmering, sterilize your jars by washing them in hot, soapy water, rinsing well, and then placing them in a low oven (around 150°C/300°F) for 10-15 minutes. Alternatively, you can wash in boiling water and let them air dry.
- Carefully spoon the hot chutney into the hot, sterilized jars, leaving a small space at the top.
- Cover the jars with wax paper discs (optional, but helps prevent mold). Allow to cool completely.
- Once cool, seal the jars tightly and store in a cool, dark place. Enjoy for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
306g
Fat
10g
Carbs
35g
