Preserve the season’s best with spicy blackberry chutney
Prep:5 mins
Makes about 400ml/14fl oz
500g blackberries140g caster sugar140g red onions, sliced3 tbsp chopped fresh root ginger2 tbsp Dijon mustard150ml white wine vinegar
STEP 1Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.
