Apple, Blackberry & Cinnamon Chutney

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Apple, Blackberry & Cinnamon Chutney

Ingredients

450 g brambly apples, peeled, cored and cut into small chunks

225 g eating apples, peeled, cored and cut into small chunks

225 g red onions, sliced

25 g fresh ginger, finely chopped

½ tsp peppercorns, roughly crushed

225 g granulated sugar

150 ml cider vinegar

350 g blackberries

2 teaspoons ground cinnamon 

Method

Place all the ingredients except the blackberries in a large saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes. Stir occasionally until the apples and onions are tender and the mixture thickens.  

Add the blackberries and cook for a further 10 minutes until they have softened. 

Spoon the hot chutney into warmed dry jars, seal and leave to cool. Store unopened in a cool dark place up to 6 months. Chill once opened.