Welcoming Fall!

Blackberry Chutney, originally uploaded by brinku11.

For several reasons this has been a difficult summer for me. I am looking forward to Fall. I love the season, the beauty, the crisp fall air and everything else. One can see little vestiges of color peeking out of the green.

Yesterday, I picked a decent handful of the fading black berries in my garden. On a whim I cooked them very lightly in a bengali style chutney, just wonderful!. I tried them on lightly poached salmon and I think a star is born.

Blackberry Chutney

Makes 1 cup

Ingredients

1 tbsp mustard oil
1/2 tsp panch phoron (bengali 5-spice powder)
2 crushed dried red chillies
1 cup fresh blackberries
4 tbsp brown sugar
1/2 tsp salt
1 lemon

Method of Preparation

1. Heat the oil and add the panch phoron and the red chillies.
2. When the spices crackle add the blackberries and stir in well.
3. Add the sugar salt and squeeze in the juice of the lemon.
4. Let the juice flow from the berries and simmer lightly. Cook for 3-4 minutes till the sugar is disolved but the berries are still somewhat whole.