recipes
hot hedgerow chutney
Makes 1kg - approx. five 8oz (227g) jars.
ingredients
2 tbsp olive oil
2 finely chopped red onions
2-3cm finely chopped stem ginger, to taste
2 de-seeded, finely chopped large red chillis
1kg blackberries
90g caster sugar
60ml red wine vinegar
method
In a heavy-based saucepan or preserving pan gently heat the olive oil.
Add the red onion, ginger and chilli and cook gently for 4-5 minutes until softened.
Add the blackberries to the pan and cook for a further 4-5 minutes, stirring occasionally.
Add the caster sugar and red wine vinegar to the mixture and stir well, making sure everything is combined.
Bring to the boil, and simmer gently for 15-20 minutes until reduced and thickened.
Whilst still hot, funnel into hot, sterilised jars. Cover with waxed discs and allow the contents to cool before sealing with a lid.
Store for 3 months before eating to help the flavours mature and mellow.
Not managed to pick a kilo of berries? Don't worry, this recipe can easily be halved.