Spicy Blackberry Chutney
- 500g blackberries
- 140g caster sugar
- 140g red onions, sliced
- 3 tbsp chopped fresh root ginger
- 2 tbsp Dijon mustard
- 150ml white wine vinegar
Stir mixture over medium heat until the blackberries burst.
Season with salt and pepper, to taste.
Add the vinegar and allow the mixture to simmer uncovered for 10 mins.
Cool, transfer to a sterilised jar and seal immediately.