Berry Purple Chutney

Standard

Ooooh, see what I did there? Clever. ‘Cause it’s got berries in and it’s purple. See?

Makes about 1lb

Ingredients

600g blackberries
2 red onions, chopped
1 red chilli, finely chopped
100g caster sugar
4 thumb-sized pieces ginger, finely chopped
3 tbsp wholegrain mustard
1 tsp cayenne pepper
1 lemon, halved (for pectin)
3-4 pieces cooked beetroot
100ml red wine vinegar
50ml balsamic vinegar

Method

Combine all the ingredients apart from the vinegars and beetroot in a deep casserole dish. Stir over a medium heat until most of the blackberries have smushed down (approx. 20 minutes). Add the vinegars and beetroot and simmer until thick (approx. another 20-30 mins) stirring as and when. Leave to cool before transferring to sterilised jars.

The way I tell whether it’s a good consistency is drawing a spoon through the mixture – if liquid immediately fills the gap then keep it simmering, if liquid oozes in slowly then your pretty much done! It’s not very scientific but it works well enough for me.

J

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2 responses »

  1. This makes quite a savoury chutney with a hint of sweetness rather than the other way around. I reckon it’d go down well in a cheese sandwich or as a side on a ploughman’s, something like that. I used it in my onion tart yesterday but I think it was just the wrong side of sweet – still tasted very nice though!

    Peach chutney – one of my favourites, will have to try one at some point :]

    Thank you for your interest!

    J

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