Blackberry, Apple and Chilli Chutney

I made this chutney to use up some of the glut of, apples and chillies I grew this year along with the blacberries OH and I found on our early morning mushroom hunt yesterday.

Blackberry, Apple and Chilli Chutney

Ingredients

1. 500g blackberries
2. 500g apples peeled and finely chopped
3. 1 tbsp vegetable oil
4. 3 heaped tsp mustard seeds
5. 3 chillies, finely chopped or chilli seeds
6. 2 onions peeled and finely chopped
7. 6 garlic cloves roughly chopped
8. 25g root ginger roughly chopped
9. 100ml balsamic vinegar
10. 150ml apple cider vinegar
11. 230g sugar

1. Instructions

1. 1, Before you start wash your jars in warm soapy water and pop into the oven
2. at 140C/120C fan/gas 1 for 10 mins.
3. Put the blackberries in a pan over a gentle and mush with a potato masher.
4. Add the apples. Cook until the fruit is very soft. Push the pulp through a
5. course sieve using the back of a spoon
6. 
   
7. 2, Add the oil to a clean pan and gently heat the mustard seeds until they start
8. to pop, add the onions, garlic, chillies and ginger and cook on a low heat until
9. soft.
10. 
    
11. 3, Add the balsamic and cider vinegar and turn up the heat slowly, then add
12. the sugar and stir until dissolved. 

   4, Add your fruit pulp and simmer until your chutney starts to thicken. Spoon into your prepared jars, seal, label and store in a cool dark place for up to 6 months.

  Enjoy on a cracker with some nice smelly blue cheese, or with a homemade pork pie :-)