Hibiscus Chutney Recipe

Recipe from Cooking with Flowers by Miche Bacher

Ingredients

• 2 pints fresh blackberries or 1lb frozen blackberries

• 8 hibiscus flowers

• 12 cup red onion, finely chopped

• 1/2 cup sugar

• 1 jalepeno pepper, seeded and chopped

• 2 tbsp minced fresh ginger

• 2 tbsp Dijon mustard

• Salt and pepper to taste

• 1/2 cup white wine vinegar

Instructions

1. Toss everything except the vinegar into a big pot

2. Cook and occasionally stir the mixture over a medium heat for about 5 minutes. Add salt and pepper if you wish.

3. Stir in the vinegar and let mixture simmer and thicken for about 10 minutes more.

4. Refrigerated in an airtight container, this chutney will last for up to 6 weeks.