- 1 tbsp olive oil
- 1 red onion, finely chopped
- 3cm ginger, finely chopped
- 2 large red chillies, finely chopped
- 1lb blackberries
- 45g caster sugar
- 30ml red wine vinegar
Heat the olive oil in a Kilner jam pan, 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 regularly.
Add the sugar and vinegar, mixing well.
Bring to the boil and simmer for 15-20 minutes until thickened.
Whilst still hot, spoon the chutney into hot sterilised Kilner jars, then seal them.
Recipe courtesy of Kilner