Tomato-Blackberry Chutney
This tomato-blackberry chutney is a recipe featuring fresh ingredients from the chutney category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 red chili peppers
- 200 g blackberries
- 20 ml whiskey
- 500 g plum tomatoes
- 2 Garlic cloves
- 4 Spring Onions
- 2 tbsp peanut oil
- 200 g brown sugar
- 100 ml red wine vinegar
- 1 tsp salt
- 1 tsp freshly ground pepper
Instructions
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1.
Wash the chili peppers, remove seeds and dice them finely. If not wearing kitchen gloves, wash your hands immediately afterward.
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2.
Wash the blackberries, pat dry with paper towels, and drizzle with whiskey.
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3.
Briefly blanch the tomatoes, shock in cold water, peel, and dice. Peel the garlic and mince finely.
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4.
Heat peanut oil in a pot and sauté the chili, spring onions, and garlic until fragrant. Stir in the sugar and pour in the red wine vinegar. Add the tomatoes, cook for a few minutes, then season with salt and pepper.
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5.
Fold in the blackberries and simmer for about 2 minutes to finish seasoning. While still hot, fill prepared jars and seal immediately.
