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Blackberry and Apple Chutney
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Image and Recipe Seasonal Berries (www.seasonalberries.co.uk)
This tasty chutney can be prepared well in advance and is a perfect accompaniment to gammon, turkey and beef, as well as pork or game pies.
Blackberry and Apple ChutneyIngredients
- 450g / 1lb Bramley apples, peeled, cored and cut into small chunks
- 225g / 8oz eating apples, peeled, cored and cut into large chunks
- 225g / 8oz red onions, peeled and sliced
- 25g / 1oz root ginger, peeled and finely chopped
- ½ tsp peppercorns, roughly crushed
- 225g / 8oz granulated sugar
- 150ml / ¼ pt cider vinegar
- 350g / 12oz blackberries
Method
- Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.
- Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.
- Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool. Store unopened in a cool dark place up to 6 months. Chill once opened.
