Blackberry Chutney- Autumn In A Jar

Load up your freezer!

Red onion and chilli

Fantastic cheats “fresh” ginger

Stir!

Simmer gently as the juices ooze

Rustic flavours

Simmer until thickened

Thick enough

Fabulous for presents

Morning walks are getting chilly

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As I may have mentioned once or twice before, I love the changing seasons. Jam and Chutney making is called “preserving” for several reasons. Obviously it is a natural way of keeping seasonal food edible for many months or even years. A well stocked larder with jams and chutneys of all colours from all the seasons may seem quaint and old fashioned. I guess it is but there is something so homely and comforting to be able to open a jar and let all the flavours and scents of a season past burst forth. The scent and flavour of this chutney evokes memories of leisurely August, sun kissed picnic walks where the children competed to see who could pick the most blackberries. A vivid picture forms in my mind of smiley faces smeared with blackberry juice like tribal war paint. For me, the term “preserving” is so apt because the seasons of each year can be “preserved”.

My friend’s mum, Cathy emailed me this recipe. I have “tweaked” it a little in the proportions and method but “thank you” Cathy, this is just Scrummy!

I actually used frozen blackberries for this recipe as my freezer was full to the brim, they work just as well as fresh.

Ingredients

2 tbsp olive oil

1 kg blackberries, fresh or frozen

2 large red onions, chopped

3 large red chillies, finely chopped

3 heaped tsp of ginger paste in oil (see photo) or 4-5 cm of grated fresh ginger

100 g light brown soft sugar

75 mls red wine vinegar

Jars

These quantities make 4/5 medium sized jars. Always sterilise an extra jar just in case!

Method

1. Wash and sterilise your jars. (See post on how to sterilise jars).

2. Heat the olive oil in a heavy based saucepan or preserving pan and add the red onion. ginger and chillies.

3. Cook over a gentle heat for 5 minutes until the onions are softened but not coloured.

4. Add the blackberries and cook for 10 minutes over a gentle heat until the juices are running. This will take about 15 minutes if you have used frozen blackberries.

5. Add the sugar and vinegar and stir well.

6. Bring to the boil and simmer for 30- 40 minutes until thickened. Stir from time to time, especially near the end of the thickening to prevent the chutney from “catching” and burning on the bottom. The chutney is thick enough when you can see the bottom of the pan briefly when the spoon is drawn across the bottom.

7. Leave the chutney to cool briefly (5-10 minutes) and then fill the sterilised jars and seal.

8. Leave to cool completely before labelling. Store in a cool, dark place (mine live in the garage much to my husbands chagrin- the garage is his domain) and try and keep for 2 months before eating as chutneys do improve during this time.