Blackberry Ginger Chutney

1 Tbsp. Extra Virgin Olive Oil (like Leccino, Picual or Frantoio)
1 red onion, finely chopped
1 inch piece gingerroot, finely chopped
2 red chilies, finely chopped
1 lb. fresh blackberries
1/4 c. granulated sugar
1/4 c. brown sugar
1/4 c. Blackberry Ginger Balsamic


Heat oil in heavy based saucepan. Add red onion, ginger and chili. Fry gently 4-5 min. until soft. Add blackberries and cook 4 minutes, stirring now and then. Add sugar and vinegar and mix well. Bring to boil and simmer for 25-20 minutes until thickened. Spoon into hot sterilized jars when still hot. Cover with wax paper discs and cool. When cool, seal and store until needed.

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