Homemade chutneys can be made from fruit, vegetables or a mix of both, slow cooked with herbs, spices, vinegar and sugar to your liking, and then left in a pot to mature and mellow before eating. This richly spiced blackberry chutney recipe from Peter Joseph makes a great sauce to add a little spicy warmth to your favourite dishes.
Spicy blackberry chutney by Peter Joseph
You will need:
½tsp fennel seeds
3 bay leaves
1tsp ginger, chopped
1tsp degi mirch powder
1tbsp olive oil
Salt, to taste
Heat the olive oil in a pan. Add the fennel seeds, bay leaves and chopped ginger. Stir for a minute, then add the blackberries.
Cook for a minute, then add the degi mirch powder and water. Mix gently, cover the pan and leave to simmer for couple of minutes.
Season to taste and the blackberry chutney is ready to serve.