Blackberry & Apple Chutney

We’ve been making crumbles, pies and jams out of the wild blackberries in West Cork for the past couple of weeks now and yesterday I decided to try my hand at a chutney.  We love red onion relish with cheese in our house and I’m forever buying it but I’d never made it before so the time had come to experiment.  Being out of balsamic vinegar The Gravy Man was dispatched to the local shop to buy some and even though they were out of it he returned triumphantly with a half a bottle.  The owner of the shop – Dermot Sheehan – very kindly gave us his own bottle from his kitchen at the back of the shop.

The blackberries were easily foraged from the ever-ripening bushes that line the laneways of the village.

Goleen village is unspoiled and sits close to Mizen Head.  If you get the chance to visit you will return forever.

You will need:
2 medium red onions
2 tbsp olive oil
300g blackberries
200g cooking apple (1 medium sized)
150g brown sugar
75ml balsamic vinegar
Method:
FInely chop the red onion and add to the 2 tbsp of olive oil heated in a saucepan over a medium heat.
Continue to gently cook and soften the red onion in the oil for 10 minutes.
Peel, core and dice the apple and wash the blackberries.
Add the apple and blackberries to the softened onions and cook with a lid on over a low heat for 10 minutes until the apple is getting soft.
Remove the lid and add the brown sugar and balsamic vinegar, turn the heat to high and stir well until it begins to bubble.  Turn the heat down to a simmer and allow to cook and reduce for 25 to 30 minutes.
Store your chutney in sterilised jars.


Enjoy with some great cheese.
Til next time, Sheila.