Warm, spicy, and rarely sweet—even when it’s made with sweet ingredients—chutney is altogether satisfying as a condiment but versatile enough to be used on proteins or even a cheese plate. Delicate hibiscus flowers pair well with blackberries, and they are typically in season around the same time.
March 14, 2013
Makes 1 pint.
2 pints fresh blackberries (or 1 pound frozen)
8 hibiscus flowers
½ cup red onion, finely chopped
½ cup sugar
1 jalapeño pepper, seeded and chopped
2 tablespoons minced fresh ginger
2 tablespoons Dijon mustard
Salt and pepper to taste (optional)
½ cup white wine vinegar
Toss everything except vinegar into a big pot. Cook and occasionally stir the mixture over medium heat for about 5 minutes. Add salt and pepper if you wish. Stir in vinegar and let mixture simmer and thicken for about 10 minutes more. Refrigerated in an airtight container, this chutney will last for up to 6 weeks.
This recipe is from the cookbook Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher (Published by Quirk Books on April 2, 2013)