Blackberry Ginger Chutney Blackberry Ginger Chutney Yield: 40 portions • 1 tbsp. pickling spice • 6 black peppercorns, cracked • 1/2 tsp. kosher salt • 1 cup cabernet/red wine vinegar • 1 cup dark brown sugar • 1 cup jumbo yellow onion, diced finely • 1 tbsp. garlic, chopped • 1/2 cup ginger, diced finely • 2 pints The Perfect Purée Blackberry, thawed Method: 1. Place pickling spice and black peppercorns and salt in a cheesecloth, and tie into a sachet. 2. Combine vinegar, sugar, onions, garlic, ginger, pickling spice/pepper sachet in a saucepot and bring to a boil. Reduce to simmer and cook until the onions are clear. Add in the Blackberry puree and continue simmering the mixture until it is reduced to a loosely thickened mixture. 3. Cool, then remove and discard sachet. Store refrigerated.