This medium hot chutney is delicious straight away but improves even more if left for at least 6 weeks before eating.
3 Scotch Bonnet chillies, chopped
1 tsp crushed dried chili
3 tbsp olive oil
250g cored and chopped apples (peel left on)
600g chopped green tomatoes3 medium red onions finely chopped
5 cm finely chopped fresh ginger
1 ½ kg blackberries
200g sultanas
400g sugar
300ml red wine vinegar
1. Soften red onion, ginger and chili in olive oil for 4-5 minutes.2. Add blackberries, tomatoes and apples and cook for a further 4-5 minutes.
3. Add sugar, wine vinegar and sultanas, stir while dissolving sugar.
4. Bring to boil and simmer for 2 - 3 hours until “chutneyed”.
4. Bring to boil and simmer for 2 - 3 hours until “chutneyed”.
5. Whilst still hot, funnel into hot, sterilised jars and seal with lid.
6. Place in a large pot of boiling water for 10 minutes.
This recipe is an adaptation of the one passed on to me by Nicola Ford
