Seasonal Blackberry Chutney

 

Blackberry Chutney

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.

Ingredients

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.

Method

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.

Flower & Produce Show

A lack of blogging caused by overwork and the run up to the Great Arundel Flower & Produce Show. Not quite in the league of the Great British Bake off but some of the entries were up there with the best. Some of the work on the allotment paid off, apart from having so much food we can’t keep up it, with a few wins. Not boasting but the chillies, apples, beetroot and figs won places as did the Spiced Redcurrant Jelly (recipe to follow). But a bit of a no show on the jam and chutney front. Mrs Beetons Plum Jam didn’t get anywhere – must try harder and my compost was ‘oversieved’. These local shows are great fun have a go.

Blackberry chutney

Blackberry Chutney

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.

Ingredients

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.

Method

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 is thick. Pour into sterilize jars.

Beautiful dark red chutney to go with cold meats and cheese.