This machine will core, peel and make an apple into a spiral, I picked it up this year at the Great Missenden Food Festival, brilliant

This machine will core, peel and make an apple into a spiral, I picked it up this year at the Great Missenden Food Festival, brilliant

In my last post I wrote about how Bella and I made Blackberry Jam. On the same day my parents were over, and they took Bella for a few hours whilst I made this (not a child friendly recipe as pretty complex); Blackberry and Apple Chutney!

This is based on the contents of the River Cottage Preserves Handbook (a gift from my friends the Kinrades’), and this recipe for Blackberry Connemara Chutney.

Ingredients

  • 1 tsp olive oil
  • 1 red onion finely chopped
  • 3cm ginger, mashed/ ground on a garlic grinding plate
  • 2 large red chillies, topped and finely chopped
  • 1 lb blackberries
  • 45g Demerara sugar
  • 30ml white wine vinegar
  • 2 eating apples, cored, spiralled and peeled (you can also chop it)
  • 1 tsp fresh lemon zest
  • 2 tsp fresh lemon juice
  • 2 tsp honey
  • 1 tsp sea salt
  • ½ tsp made up of equal parts of freshly ground mustard, coriander and cumin seeds

 

Method

  • Heat olive oil in a pan, add the onion chili, ginger, spices and lemon zest
  • Fry for a few minutes until soft
  • Add blackberries and cook for a few minutes along with the apple, lemon juice and honey
  • Add sugar and vinegar, mix well and bring to the boil until thickened
  • While still hot transfer to sterilised jars

Eating

I have no idea, it will be a few weeks until it is ready to eat!