Blackberry Chutney

Ingredients for 1 servings:

• 600 g blackberries
• 200 g sugar
• 1 tsp sea salt
• Ginger, half thumb-sized
• 1 chili pepper(s), Thai chili, red
• 1 onion(s), red
• 1 stalk(s) cinnamon
• 5 grains of allspice
• 150 ml vinegar, honey vinegar or mild white wine vinegar
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious chutney, nice with game, unfortunately labor-intensive

Wash the blackberries and drain well. Mix with the sugar and salt and press down with a spoon. Let stand for about 1 hour to release the juice. In the meantime, peel the ginger and onion and dice them very finely. Cut the chili pepper lengthwise and scrape out the seeds and pips. Then cut the chili into very fine strips. Grind the allspice berries very finely in a mortar and pestle. Bring the blackberries to a boil and then puree. Pass the puree through a sieve to remove the seeds. Then add the remaining ingredients and bring back to a boil, reduce the heat and simmer gently over very low heat. This can take up to 2 hours! Stir regularly at the end, as the chutney is prone to burning. Season with sugar, salt and a little black pepper to taste. Pour into jars while still very hot and seal immediately. Let cool upright with the lid on. The chutney goes well with cheese and red meat, especially game and pâtés.