Spicy Croft Bramble & Beetroot Chutney
Accompaniment
Food
Dairy-free
Gluten-free
Vegan
Vegetarian
Carla Lamont from The Ninth Wave
5 x 400ml jars Servings
Ingredients
2kg blackberries, washed
640g red onions, sliced
540g cooked beetroot, diced
4 cloves garlic, pureed
2 red chillies, minced
540g dark brown sugar
600ml cider vinegar
4 tbsp fresh ginger, grated
4 tsp ras-el-hanout
Method
-
Heat the oil on medium and add the onions and chillies and fry for 4 minutes on low-medium
-
Add the garlic and ginger and cook for 1 minute, stirring constantly
-
Add remaining ingredients except for the beetroot. Turn heat to high and bring to the boil
-
Strain the berries etc, saving the liquid. Put a 1/3 of the liquid back into the pot with the strained berries and
simmer on low-medium heat for 15-20 minutes
-
Put the rest of the strained liquid in a medium-size pot and bring to the boil. Lower heat slighty and boil until
reduced to half the volume
-
Add the beetroot and reduction to the simmered berries
-
Spoon into warm sterilised jars. Cover and seal. Store in a cool, dark and dry place until required
- Serve with creamier cheeses such as crowdie, soft cheeses or a zingy cheese like Mull Cheddar
