I am sorry that I cannot claim this recipe as my own, as it is the wonderful Lorraine Pascale’s with some minor tweaks. This recipe makes 3 ‘bonne maman’ sized jars (I think they’re about 300g or more), but can easily be doubled to make industrial sized quantities! I was very proud of this chutney, as it was my first ever and absolutely delicious. Eaten with camembert, goats cheese or meat, you will definitely be wanting more. Having given it to family, friends and with my hamper, this was one of my biggest successes. Not overpoweringly sweet, with a subtle hint of cinnamon, this autumny/wintery chutney is bound to be a hit.
Apple, blackberry & red onion chutney
3 jars with screw tops
500g/1lb 1oz cooking apples (Bramley works well)
1 large red onion
130g/4oz sugar (I used granulated)
75ml/3 floz balsamic vinegar
1 1/2 tsps ground cinnamon
A couple of twists of black pepper
2) Peel, core and chop the apples into large chunks. Peel the onion and slice finely. Now all the boring prep is out of the way, we can cook!
3) Bung all the ingredients except the blackberries into a large pan and stir gently over a medium heat. Bring the mixture to the boil, then turn down the heat and leave it to simmer for 15-20 minutes, stirring occasionally. If everything goes mushy, panic not! It is meant to be like that: the apples and onions soft and the liquid thick.
4) Add in the blackberries and cook for another 5 minutes or so until they are soft and have released their lovely juices. While the chutney is warm, pour into the WARM sterilised jars and seal tightly. The chutney keeps for a good four months but keep in the fridge once open.
To be honest, the most fiddly thing about this recipe is sterilising the jars. I am never too pedantic, but as long as they are hot and you haven’t touched the inside, they should be fine. Always taste along the way to see if you want more seasoning, but I assure you, if I can do it, you can.