Blackberry Relish

Ingredients

  • 4 pounds blackberries
  • 1 large red onion, finely chopped
  • 2 cups light brown sugar
  • 2 cups apple cider vinegar
  • 1.5 cups golden raisins
  • 1 lemon, seeded and chopped
  • 3 tablespoons yellow mustard seeds
  • 1 tbs salt
  • 2 tsp red pepper flakes
  • 1-2 small pieces of star anise (broken from a whole star anise)

Info

  • Prep: 20
  • Cook: 90-120
  • Serves: 4 pints
  • Source
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Directions

  1. Place the blackberries in a large pot and lightly crush (I use a potato masher).
  2. Add all the other ingredients to the pot. Stir to mix and then bring to a boil over medium high heat.
  3. Reduce the heat to medium and cook until most of the juice has evaporated and the mixture has reduced to a thick and syrupy consistency. This can take 90-120 minutes. Stir regularly and keep an eye on it as it can easily stick to the pan if you neglect it and/or have the heat too high.
  4. Once it has achieved your desired thickness remove it from the heat.
  5. Pour the chutney into sterilised jars, leaving 1/2 inch of headspace and then process in a boiling water bath canner for 20 minutes.
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