This special condiment is particularly good with cheese and cold meats and is a great addition to a charcuterie platter. Other berries such as boysenberries and blueberries are also suitable.

2 tablespoons neutral oil
1 red onion, finely chopped
2 thumbs ginger, peeled and grated
2 large red chillies, finely chopped
1 tablespoon finely chopped thyme (lemon or regular)
1kg fruzio blackberries, thawed in a colander to drain off excess liquid
3 pears, peeled, cored and cut into small dice
80g caster sugar
80ml red wine vinegar
2 oranges, juiced

Heat oil in a heavy-based saucepan, add red onion, ginger, chillies and thyme and cook gently for 4-5 minutes until softened but not coloured. Add blackberries and pears to pan and cook 3-4 minutes, stirring occasionally. (If using unthawed berries, cook for a little longer until some of the water has evaporated.)

Add sugar and vinegar, mixing well. Bring mixture to the boil and simmer 15-20 minutes until thickened. Add orange juice and simmer 5 more minutes. Spoon chutney into hot, sterilised jars, cover and seal.

Makes about 5 cups