[simonj]

Easy to do, unusual and cheap - a really nice condiment that makes a great gift.

More details, thoughts and tips as always on the garden blog - link in signature



All you need to know to make this is posted here - but for more details and pics on this particular recipe - which I think is a real find - go to
http://connemaracroft.blogspot.com/2010/07/irish-blackberry-chutney.html
But I do tend to wander off on tangents

The cool thing is that fruit, with their high acid content, are less likely to go wrong during the preservation process, so this might be a good one to start with - particularly with the added acidity of the vinegar.

There are a few variations, but he basics are blackberries, chili's, ginger, onion, sugar and wine vinegar.
In this recipe the weights are for standard, but I added a few bits and bobs.

STANDARD
1 tsp Olive oil
1 red onion, finely chopped
3 cm ginger, finely chopped
2 large red chillies, finely chopped
1 lb blackberries
45 grms brown sugar
30 ml (one fluid ounce) white wine vinegar

MY EXTRAS
1 cooking apple, cored, peeled, diced
1 tsp lemon zest
2 tsp lemon juice
1 tsp sea salt
2 tsp honey
1/2 tsp of:
Mustard seed, crushed
Coriander seed, crushed
Cumin seed, crushed

Method:
1: Heat the olive oil in a heavy based pan, add onion, chili and ginger
(I also at this point added the spices and lemon zest)

2: Fry gently for 4-5 minutes until softened, do not overcook.

3: Add blackberries and cook for 3-4 minutes
(I also at this point added the apple, lemon juice and honey)

4: Add sugar and vinegar, mixing well

5: Bring to the boil, then simmer for 20 mins or until thickened.

6: While the chutney is still hot, transfer to into hot, sterilised jars.
Then move to canning bath as described in Malt & Mustard Pickles

Delicious served with goat cheese and crusty bread

[artalis]

.......mmmmmmmmm simonj

Blackberries grow wild along the hedgerows on the way to the beach here, just yards from my house.......mmmmmmm

artalis

[simonj]

In hindsight, I'd add a little less salt and spices