By Rachel Best
2 large shallots, thinly sliced 1 tsp grated fresh ginger
1 tsp dry mustard seed
1⁄4 c white wine vinegar
1⁄4 c dark-brown sugar
1 1⁄2 c fresh blackberries Salt and pepper to taste
Warm a tablespoon of safflower oil in a small saucepan.
Add shallots, ginger and mustard seeds. Stir for 2 minutes.
Add the rest of the ingredients and cook over medium heat for 10-15 minutes stirring occasionally.
Once blackberries have started to fall apart and some of the liquid has been absorbed, turn off heat and cool.
Serve chutney with cheese or with pork chops.