Blackberry Chutney

1 Tbs olive oil

1 red onion, finely chopped

3 cm ginger, finely chopped

2 large red chillies, finely chopped

500 g blackberries

45 g caster sugar

30 ml red wine vinegar

1

Heat the olive oil in a heavy-based saucepan. Add in the red onion, ginger and chilli. Fry gently for 4-5 minutes until softened. Add blackberries and cook for 3-4 minutes, stirring now and then.

2

Add in the sugar and vinegar, mixing well. Bring to a boil and simmer for 15-20 minutes until thickened. Allow to cool.

3

Serve with cheese and crusty bread. If being stored, this chutney should be spooned into hot, sterilized jars, when still hot. Cover with waxed paper discs and cool. Once cooled seal and store until using.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.