Hot Hedgerow Chutney

The hedgerows are currently full of ripe and juicy blackberries, so it is time to make some of my glorious hot hedgerow chutney. This has a most wonderful red colour to it, and is excellent on boxing day with cold turkey and ham.

Ingredients

• 2 tbsp Olive Oil
• 2 Red Onions, finely chopped
• 2-3 cm. Stem Ginger, finely chopped
• 2 large Red Chillis, de-seeded finely chopped
• 1 kg Blackberries
• 90 g Caster Sugar
• 60 ml. 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.

Blackberries

Hedgerow Chutney in pan

Hedgerow chutney on the boil

Empty jars

Bottling hedgerow chutney

Hedgerow chutney all bottled