A delicious, very dark chutney which packs a lot of flavour. Together with the spicy fig chutney this is definitely my favourite. You may want to double the quantities, these jars make excellent gifts and they keep for a long time.
- 300gr blackberries (frozen is fine)
- 2 apples (235gr when cored and peeled)
- 250gr chopped red onions
- 250gr moist brown sugar
- 300gr apple vinegar
- 2 slices ginger
- 1 star anise
- 10 cloves
- 1 cinnamon stick
Makes 3 jars
Place the ginger, star anise, cloves and cinnamons in a stewing bag (or a tea bag). Place this in the pan with all the other ingredients.
Bring to a boil and then leave to simmer, without a lid, for 2.5 hours while stirring occasionally.
Clean small jars – wash them, then place in a 100°C oven (not the lids). Fill with the hot chutney and twist the lids on.
Leave to rest for a minimum of 1 month for the flavours to develop. Keeps for a year.
Serve with cheeses or ham.