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What you need:

450 g cooking apples, peeled, cored and cut into small chunks
225 g eating apples, peeled, cored and cut into small chunks
225 g red onions, sliced
25 g fresh ginger, finely chopped
½ tsp peppercorns, roughly crushed
225 g granulated sugar
150 ml cider vinegar
350 g blackberries

What you do:

Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.

Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.

Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool. Store unopened in a cool dark place up to 6 months.

once opened.

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