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Blackberry chutney

Janet Brinkworth from Good Food Live
For an autumn treat, try this simple recipe for a spicy blackberry chutney, delicious served with cheese

Blackberry chutney

Method

1. Heat the olive oil in a heavy-based saucepan. Add in the red onion, ginger and chilli.

2. Fry gently for 4-5 minutes until softened.

3. Add blackberries and cook for 3-4 minutes, stirring now and then.

4. Add in the sugar and vinegar, mixing well.

5. Bring to a boil and simmer for 15-20 minutes until thickened.

6. Allow to cool.

7. Serve with cheese and crusty bread. If being stored, this chutney should be spooned into hot, sterilised jars, when still hot. Cover with waxed paper discs and cool. Once cooled seal and store until using.

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Serves: makes approx 500g chutney

Prep: 10 min, plus cooling
Cook: 30 min

Ingredients
1 tbsp Olive oil
1 red onion, finely chopped
3 cm Ginger, finely chopped
2 large red chillies, finely chopped
500g Blackberries
45g caster sugar
30ml red wine vinegar
1 loaf, of crusty bread, to serve