This is great to serve with various meats and pairs well on a cheese platter.

• 2 french shallots
• 2cm piece of ginger, finely grated
• 2 tablespoons sulphate free sultanas
• 250g blueberries
• ¼ cup rapadura sugar
• ½ teaspoon fennel seeds
• 1 cinnamon stick
• 2 teaspoons BLACKCURRANT POWDER
• Pinch of salt
• ¼ cup apple cider vinegar
• 2 tablespoons filtered water

Add all ingredients, bar the apple cider vinegar and water, to a small saucepan and allow to sit for 15 minutes.

Add the vinegar and water and bring to the boil. Stir well and reduce to a simmer.

Allow to simmer for 20 minutes, stirring occasionally, or until thickened.

Once thickened, remove the cinnamon and allow to cool before transferring to a glass jar and / or serving.

Chutney will keep in the fridge for up to 2 weeks.