Preserve the season's best with spicy blackberry chutney
- 500g blackberries
- 140g caster sugar
- 140g red onions, sliced
- 3 tbsp chopped fresh root ginger
- 2 tbsp Dijon mustard
- 150ml white wine vinegar
MethodStir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.
- 1 garlic bulb
- thumb-size piece fresh root ginger
- 2 large onions
- 1kg Bramley apples
- 3 star anise
- 1 tsp cumin seed
- 1 cinnamon stick
- 500ml bottle cider vinegar
- 1 tbsp salt
- 1kg plums
- 450g golden caster sugar
- you will need: 4-5 sterilised jars (see tip box at the bottom of page)
- Start by getting the ingredients ready. Peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
- Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don’t have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
- While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don’t want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.
- 4 tbsp rapeseed, vegetable or sunflower oil
- 2 large onions, finely chopped
- 100g piece of ginger, peeled and thinly shredded
- 1 fat red chilli, deseeded and finely chopped
- 15 cardamom pods, bashed open
- 2 long cinnamon sticks, snapped in half
- 1 tbsp black mustard seeds
- 2 tsp cumin seed
- 4 fat or 6 smaller garlic cloves, peeled and sliced
- 1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
- 3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
- 1 tsp ground turmeric
- 500g light soft brown sugar
- 300ml cider vinegar
- Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
- Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
- Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins – this process almost candies the chunks of pumpkin, so that it doesn’t entirely break down during the next step.
- Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan – you don’t want the chutney to be too dry as it will thicken as it cools.
- Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.
- 2teaspoons cooking oil
- 1 largepear, peeled, cored, and coarsely chopped (about 1-1/3 cups)
- 1/4 cup sliced green onions
- 1/8 teaspoon ground cloves
- 1cup fresh blackberries or frozen blackberries, thawed
- 1tablespoon red wine vinegar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 44 - 5 - ounces lamb rib chops, cut 1 inch thick or eight 3-ounce lamb loin chops, cut 1 inch thick
- For chutney:In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
- Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
- In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145 degrees F) or 15 to 17 minutes for medium doneness (160 degrees F).
- Serve lamb with chutney. Makes 4 servings.