blackberry chutney

I made the most delicious blackberry chutney last night, which I served with a fine piece of local mountain trout, roasted balsamic beets with fresh thyme, and rosemary orange fingerling potatoes. Almost everything in the meal was local - mostly from our CSA, a few things from my backyard, and the trout from nearby. We had a busy day yesterday, so the pictures are somewhat limited. But trust me, it was really fantastic!



Blackberry Chutney
1 small shallot, minced
1 Tablespoon fresh ginger, finely minced
olive oil
1 cup fresh blackberries, rinsed
scant 1/4 cup sugar (or less, if the blackberries are really sweet)
3/4 cup water
2 Tablespoons lemon juice
salt
freshly ground pepper

Heat the olive oil in a small saucepan over medium heat until warm. Add the shallot and ginger and sautee until soft and fragrant, about 5 minutes. Add the blackberries, water, sugar, and lemon juice. Stir to combine and melt the sugar. Raise the heat to high and bring to a boil. Lower heat to a simmer and cook, stirring frequently, until thickened, about 15 - 20 minutes. While cooking, smash the blackberries with the back of a spoon to thicken. Season to taste with salt and pepper.

Can be served hot, cold, or at room temperature. Tastes great over baked fish, but would probably be great with grilled porkchops or baked chicken. Also delicious the next day on a toasted english muffin with butter!