Bramley, Blackberry & Ginger Chutney

Photo © Anne-Marie Minhall

It's probably a tad early to be making chutney on the last Bank Holiday Weekend of the year before ..

Christmas.

There, I said it.

Already enjoying Robert's furrowed brow & perturbed face.

Any old how, I have been gifted some home grown Bramleys so it's time to get preserving & making stores for the autumn & winter.

In season together with the glorious apples are blackberries. There's some ginger for a little warmth.

Makes 4x 250g jars

1.5kg Bramley Apples, peeled, cored, cut into large chunks (put these into a bowl of water with some lemon juice to prevent browning)
300g Onions, peeled, thinly sliced
275g Granulated Sugar
150ml Balsamic Vinegar
2tsp Ground Ginger
A good few turns of freshly ground Black Pepper
300g Blackberries

Sterilise your jars ready for the chutney goodness

Put the drained apples, onions, sugar, balsamic vinegar, ginger & black pepper into a large saucepan

Place over a medium heat and gently stir together until everything is brought together

Bring the mixture to the boil before turning down the heat & then leave to simmer for 45–55 minutes, stirring occasionally 

You're looking for the apples & onions to soften & the liquid should be syrupy

Add the blackberries & cook for a further 12 minutes

Spoon the chutney into the jars before sealing & storing in a dark place

The chutney will keep for up to four months, once opened, keep it in the fridge

This is a new one for me but I'm hoping it will go well with cheese, some good cold ham or chicken or maybe a slice of pork pie. Perhaps as a relish for a burger or even an addition to roast pork or gammon. 

As the end of August, & indeed the summer approaches, it felt good to be standing over & stirring a big pot of goodies ahead of the coming autumn.

AMM