A few years ago, I planted a vine of blackberries. That vine multiplied into many vines. Every summer, we enjoy vine-ripened sweet blackberries. The abundance of blackberries led to the creation of blackberry habanero chutney. Serve the chutney on a cheese board, in a sandwich, with a burger, or as a BBQ sauce.
The recipe incorporates blackberries, onion, garlic, habanero peppers, agave, red wine vinegar, balsamic vinegar, dark beer, and coffee. Look for shiny and plump blackberries. The darker the berry, the sweeter the berry. Note that the berries are extremely fragile. Ideally, use the berries the same day that you purchase or harvest them. Wash the berries immediately before use.
To prepare the chutney, combine the blackberries, onion, garlic, habanero peppers, agave, red wine vinegar, balsamic vinegar, dark beer, coffee, salt, and pepper in a saucepan. Cook on low for two hours, stirring occasionally. Store the chutney in a glass jar in the refrigerator for up to two weeks. Enjoy!
Ingredients:
3 cups blackberries
1 yellow onion, chopped
2 tablespoons garlic, minced
2 habanero peppers, sliced in half
1/2 cup agave nectar
3/4 cup red wine vinegar
3/4 cup balsamic vinegar
24 ounces dark beer
1 tablespoon instant coffee
1 teaspoon salt
1 teaspoon black pepper
Directions:
Place blackberries, onion, garlic, habanero peppers, agave, vinegars, beer, coffee, salt, and black pepper in a saucepan.
Simmer on low for two hours, stirring occasionally.
Let the chutney cool, and store it in a glass jar in the refrigerator for up to two weeks.
Notes:
The level of heat can be adjusted to your taste. For a milder chutney, substitute jalapeno peppers for habanero peppers. For a smokey chutney, substitute chipotle peppers for habanero peppers. Cola can be substituted for dark beer. Red onion can be substituted for yellow onion.
A special thank you to Peg, who helped me to define this recipe.
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