Ingredients:

  • 1 kg fresh blackberries, rinsed and drained
  • 2 medium red onions, finely chopped
  • 2 cloves garlic, minced
  • 1 medium apple (Braeburn or Cox), peeled, cored, and diced
  • 50g fresh ginger, peeled and finely grated
  • 1 red chilli, finely chopped (seeds removed for less heat)
  • 200g granulated sugar
  • 150ml red wine vinegar
  • 50ml balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • Pinch of ground black pepper
  • 1/4 cup Dried cranberries (Optional)

Instructions:

  1. Chop onions, garlic, apple, ginger, and chilli. Measure out all other ingredients.
  2. Heat olive oil in a saucepan over medium heat. Add onions and sauté until softened (5-7 minutes). Add garlic, ginger, and chilli; cook until fragrant (1 minute).
  3. Add blackberries, apple, sugar, red wine vinegar, balsamic vinegar, salt, cinnamon, cloves, pepper and cranberries (if used) to the saucepan.
  4. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until thickened. Test for doneness on a cold plate.
  5. Carefully ladle the hot blackberry chutney into sterilized jars, leaving ½ inch of headspace. Seal tightly.
  6. For longer shelf life, process the sealed jars in a boiling water bath for 10 minutes. (If not processing, store in the refrigerator.)
  7. Let the jars cool completely before labelling and storing. The chutney will continue to thicken as it cools.