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