Spicy Blackberry Jalapeno Chutney topped Salmon
My name is Donna and I am a blackberry-aholic.
My obsession started during my days living in Oregon. When blackberry season hit, I could hardly drive down the road without stopping and picking blackberries that grew on the sides of the road. I am not making this up. I even stashed old pillowcases in my car for such “emergencies.”
So, I use blackberries whenever and however I can.
This recipe combines my love of blackberries with my love of spicy southwest food: blackberries and jalapenos are a match made in heaven, IMHO.
This recipe is easy enough for a weeknight, but will make you feel like it’s a Saturday night.
Why, oh WHY does summer (a.k.a. blackberry season) have to end???
— posted by Donna
BLACKBERRY CHUTNEY
1 tablespoon olive oil
1 cup diced onion
2 minced jalapenos peppers
3 tablespoons grated fresh ginger
1 large jalapeno, minced
1 pound of blackberries (chop up the large ones)
2 tablespoons honey
1 tablespoon apple cider vinegar
Pinch of salt
Saute the onion in oil in a medium sauce pan for about 3 minutes over medium high heat.
Add all remaining ingredients and cook down until thickened, about 20 minutes.
Other bloggers who love blackberry sauces:
Blackberry BBQ Sauce, Real Mom Kitchen
Spicy Blackberry Sauce, Chez Us
Blackberry Sauce, Punk Domestics
Your blackberry/jalapeno/honey/ginger concoction called my name and sent me out of the house to harvest local blackberries at my usual secret spot. DRAT! The late summer heat and lack of rain had already dried up the crop, still hanging on the canes. Too dry in the Pacific Northwest – what??? Maybe a Farmers’ Market (or Costco) will come to my rescue so I can try this chutney.
Seattle Dee – You could use frozen berries in a pinch – not ideal, of course, because they are very spendy. Who would have guess that you wouldn’t be able to get blackberries in your neck of the woods???