Blackberry And Apple Chutney…

This tasty chutney can be prepared well in advance, and is a perfect compliment to gammon, turkey and beef, as well as pork or game pies.

Makes 2 x 450g/1lb jars

You will need:

  • 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 ginger root, peeled and finely chopped
  • Β½ tsp peppercorns
  • 225g/8oz granulated sugar
  • 150ml / ΒΌ pint cider vinegar
  • 350g /12oz blackberries


Method:

  1. Place all the ingredients except the blackberries in a large heavy-based saucepan. 
  2. Gently heat, stirring, until the sugar dissolves.
  3. 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 juice remains.
  4. Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.
  5. Spoon the hot chutney into sterilised jars and seal. 
  6. Store, unopened in a cool dark place for up to six months. 
  7. Chill once opened. 
  8. Serve with sliced cold meats.

Recipe and photo credit by – Seasonal Berries

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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4 Comments

    • Clairejustine
      3rd September 2012 / 7:31 am

      Thanks for the comment,Ooh stopping over now πŸ™‚

  1. Judy Haughton-James
    1st September 2012 / 9:54 pm

    Looks yummy Clairejustine! I hope your weekend is going well.

    • Clairejustine
      3rd September 2012 / 7:32 am

      Thanks forthe comment Judy πŸ™‚

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