Blackberry and apple chutney
Makes 2 x 450g jars
Ingredients
- 450g Bramley apples, peeled, cored, chopped
- 225g eating apples, peeled, cored, chopped
- 225g red onions, finely chopped
- 25g root ginger, finely chopped
- ½ tsp peppercorns, roughly crushed
- 225g granulated sugar
- 150ml cider vinegar
- 350g blackberries
Method
- Place all the ingredients except the blackberries in a large heavy based saucepan.
- Cook gently, stirring until the sugar dissolves.
- Bring to the boil then reduce the heat and simmer, uncovered for about 40 mins, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.
- Add the blackberries and cook for a further 10 mins until they have softened but still hold their shape.
- Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool.
- Store unopened in a cool dark place up to 6 months.
- Chill once opened.
