cateory: main_ingredients
Blackberry Rhubarb Chutney
Reviews: 198
Ingredients:
- 4 cups blackberries
- 3 rhubarb stalks, peeled of stringy excess and then thinly sliced
- 2 celery ribs, thinly sliced
- 1 medium red onion, chopped
- One 3-inch piece of fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 3 dried Chinese red chiles
- 11⁄4 cups packed dark brown sugar
- 1⁄2 cup granulated sugar
- 1⁄2 cup dry red wine
- 1⁄2 cup red wine vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1⁄4 teaspoon ground cloves
- Makes about 5 cups
How to make
Blackberry Rhubarb Chutney
Blackberry Rhubarb Chutney
- Combine the ingredients in a large pot and bring to a simmer over medium-high heat, stirring often.
- Reduce the heat to medium-low and simmer until dense and jamlike, about 40 minutes, stirring almost constantly once the blackberries break down and the mixture starts to thicken.
- Remove the chiles. Spoon into cleaned glass canning jars. Seal and refrigerate for up to 1 month.
Comments for
Blackberry Rhubarb Chutney
Blackberry Rhubarb Chutney
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