Blackberry Ginger Chutney Yield: 40 portions

Ingredients for Blackberry Ginger Chutney:

• 2 pints The Perfect Purée Blackberry Puree,  thawed
• 1 tbsp. pickling spice
• 6 black peppercorns, cracked
• 1/2 tsp. kosher salt
• 1 cup cabernet/red wine vinegar
•  1 cup dark brown sugar
• 1 cup jumbo yellow onion, diced finely
• 1 tbsp. garlic, chopped
• 1/2 cup ginger, diced finely

Method for Blackberry Ginger Chutney:

1. Place pickling spice, black peppercorns, and salt in a cheesecloth and tie it into a sachet.
2. Combine vinegar, sugar, onions, garlic, ginger, and pickling spice/pepper sachet in a saucepot. Then, bring to a boil.
3. Reduce to a simmer and cook until the onions are transparent. Add in the Blackberry puree and continue simmering the mixture until it is reduced to a loosely thickened mixture.
4. Cool, then remove and discard the sachet. Store refrigerated.