Summary

Ingredients

• 600 g blackberries
• 200 g suar
• 1 teaspoon sea salt
• Ginger, half the size a thumb
• 1 chilli pepper (s), Thai chilli, red
• 1 onion (s), red
• 1 stick cinnamon
• 5 grains allspice
• 150 ml vinegar, honey vinegar or mild white wine vinegar
• Black pepper from the mill

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Instructions

1. Wash the blackberries and drain well. Mix with sugar and salt and press down with a spoon. Stand for about 1 hour and let the juice steep.
2. In the meantime, peel the ginger and onion and dice them very finely. Cut the chilli peppers lengthways and scrape out the stones and seed walls. Then cut the chilli into very fine strips. Grind the allspice grains very finely in a mortar.
3. Bring the blackberries to a boil and then puree. Strain the puree through a sieve to remove the stones. Then add the remaining ingredients and bring to the boil again, reduce the heat and slowly reduce over a very low heat. This can take up to 2 hours! Stir regularly at the end, as the chutney will then burn slightly. Season to taste with sugar, salt and a little black pepper.
4. Fill jars very hot and close them immediately. Let cool standing on the lid.
5. The chutney goes well with cheese and red meat, especially game and pies.