Hot Hedgerow Chutney

 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 tomatoes

3 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”.

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. 

Eat with great enjoyment within 12 months

This recipe is an adaptation of the one passed on to me by Nicola Ford