Blackberry and apple chutney

This tasty chutney is the perfect accompaniment to leftover turkey, gammon, cheese, or pies.

450 g Bramley apples, peeled, cored and cut into small chunks
225 g eatin apples, peeled, cored and cut into lare chunks
225 g red onions, peeled and sliced
25 g iner root, peeled and finely chopped
225 g ranulated sugar
150 ml cider vinegar
350 g blackberries

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

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