The season of mellow fruitfulness is upon us so this month’s recipe looks at preserving for the winter. The recipe this month comes from Soups, Savouries and Sweets by A Practical Housewife (Mrs Taylor) Published in 1889.
1 kg of blackberries, 2 large onions (finely chopped), 1 ½ cups of brown sugar, 2 cups of red wine vinegar, ½ teaspoon ground allspice, 1 teaspoon brown mustard seeds, 1 teaspoon ground cinnamon.
Place all the ingredients in a preserving pan. Stir over a medium heat without boiling until the sugar dissolves. Bring to the boil and simmer for about 1 – 1 ½ hours until it thickens
. Pour into sterilize jars.
Beautiful dark red chutney to go with cold meats and cheese.