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Blackberry Chutney
Ingredients
- serves: N/A
- time: N/A
- oven temp: N/A°C / N/A°F
- 50g brown sugar
- 50g backberries
- 130g raisins
- 10g dalkey mustard
- 10g chopped ginger
- 50g sliced red onions
- 1 pinch salt & pepper
- 45ml white vinegar
Blackberry Chutney
In a large heavy sauce pan combine all the ingredients except the vinegar and stir over heat until the blueberries burst; season with salt and pepper to taste. Add the vinegar and let simmer for 10 minutes and taste; let cool and store in fridge for up to six months.