Blackberry Chutney

Blackberry Chutney

Yields 1 cup

4

177

Blackberry Chutney

Growing up, Ludwig often lost his attention on summer walks, waylayed by the sight of succulent wild blackberries along the paths. This chutney embodies all that is good about summer: fresh berries, savory bulbs, a little heat, and a mischievious vinegary attitude. Perfect with grilled meats, particularly lamb, beef and duck.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1½ tablespoons olive oil
  • 6 shallots, peeled and diced
  • 2 cloves garlic, minced
  • 1 small serrano chili pepper, seeded and minced, more or less to taste
  • 2 tablespoons turbinado or brown sugar
  • ½ cup red wine
  • ¼ cup white balsamic vinegar
  • 1 bay leaf
  • 1 cup blackberries, quartered, divided

Preparation

  1. Combine oil, shallots, chili pepper and garlic in a small saucepan over medium-low heat.
  2. When shallots are softened, add sugar and stir, continue cooking until lightly caramelized.
  3. Add red wine and deglaze pan.
  4. Add balsamic vinegar and bay leaf and bring to a low boil.
  5. Add ⅔ cup of the blackberries , return to a low boil and reduce to a syrup consistency. Let cool.
  6. Pour into a serving dish, remove bay leaf and garnish with remaining blackberries.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
peanut free
seafood free
treenut free
sesame free
mustard free
Courses
Side
Cuisines
English
Cooking
Sauteeing

Nutrition

Calories

177 cal

Fat

5 g

Carbs

21 g

Protein

3 g
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