This chutney goes well with goat's cheese and crackers.... just sayin'
Well, it's officially autumn which means I have an abundance of summer fruits in my freezer and at my doorstep (literally, the apples are falling off of the tree on to my doorstep). I only have a tiny fridge freezer so in order to start making some room, I have been trying the old art of canning - for the first time might I add.
My first experiment has been with some chutney. Because it is quite acidic, there is less of a chance of things going wrong (rancid). Obviously, the recipe I chose would need to use apples, so I chose a recipe from BBC Good Food and tweaked it to my own liking. I love that website!
Apple & Blackberry Chutney
(makes approximately 5 x 500ml jars)
8 cups apples (peeled and chopped)
1 very large red onion (450g) (sliced)
1 thumb sized piece fresh root ginger (peeled and finely grated)
-for a little more kick, add more ginger
1 tsp fresh ground pepper
1 cup sugar
3/4 cup white wine vinegar
3 cups blackberries
-put everything except the blackberries into a large stock pot
-bring to a boil (uncovered) and then let the mixture simmer for about an hour until there is no watery liquid left
- add berries and cook further until berries have softened but not burst and no watery liquid is left.
-spoon into jars (leave some space at the top) and wipe the rims
-seal until finger tight
-boil in water (make sure water is at least and inch above the tops) for 5-20 minutes depending on your altitude (not attitude)