At the cottage, once the raspberries were drying up on their branches, my brother and I always knew to look for the blackberry bushes. As August hits, these juicy, dark berries are in their prime. One way to harness their sweet-and-sour goodness is in this peppery chutney.
You can make one batch for immediate use or multiply the recipe to stock up for fall. The addition of garlic, fresh ginger and a generous addition of fresh ground pepper makes this the perfect partner for barbecued pork or even a seasonal addition to your cheese and charcuterie board.
1 tablespoon unsalted butter
1/2 cup diced red onion
2 cups blackberries
1/2 teaspoon fresh minced ginger
1 clove minced garlic
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
1/4 cup brown sugar
In a medium pot melt 1 tablespoon unsalted butter.
Add 1/2 cup diced red onion and sauté until the onion is soft – about 8-10 minutes.
Add 2 cups blackberries, 1/2 teaspoon fresh minced ginger, 1 clove minced garlic, 1/8 cup balsamic vinegar, 1/8 cup apple cider vinegar and 1/4 cup brown sugar.
Stir to combine and simmer until reduced and thickening, about 15 minutes (it will still be a bit runny, but will thicken further as it cools).
Add several generous grinds of fresh pepper until you can really taste its heat.
Cool and store in the fridge.