Chutney Tuesday : spicy blackberry and apple chutney

If you are lucky enough to have a blackberry bush locally, here's a recipe to use all of those wonderful free fruit and continue to enjoy them over the coming months,

This is my own recipe and I'm absolutely thrilled with how it turned out, really tasty!

recipe
2 red onions and 1 white onion finely sliced
2 Bramley apples chopped into small chunks
400g blackberries (whole)
3g fresh ginger finely chopped (yes this is a tiny amount - it happened to be all I had)
1 clove garlic finely chopped
1 red chilli finely sliced including seeds
1tsp cinnamon powder
2 tsp mustard seeds
1 tbls oil
250 ml red wine vinegar
250g dark soft brown sugar.

Fry onion, garlic, chilli and ginger in oil, until softened. Add apples, blackberries, cinnamon, mustard seeds, vinegar and sugar.
Stir well bring to simmer and slowly increase to a boil, cook uncovered for approx 25 mins, stirring regularly to ensure it doesn't burn, until you can drag a wooden spoon through and it doesn't fill immediately. The appearance is similar to blackberry jam.
Transfer to hot sterilised jars. ( I just run them through hot cycle, top rack, of dishwasher) store in cool dark place for as few weeks, or as long as you want. Flavours develop with time, and should keep for ages)