This mixed berry and mint chutney serves as the perfect accompaniment to any lamb dish, effortlessly taking a simple lamb chop from ordinary to gourmet. The bright berry red colour adds a festive touch to any plate while the combination of citrus, berry and mint works wonders. It also couldn’t be easier to make.
Ingredients for approximately 300ml of chutney

2 cups mixed berries, fresh or frozen
1 garlic clove, finely minced or grated
3 Tbsp red wine vinegar
Juice and rind of ½ a small lemon
1 Tbsp brown sugar
1 small onion, finely chopped
1 Tbsp fresh ginger, finely minced or grated
1 tsp coriander seeds
¼ tsp salt
Freshly-ground black pepper, to taste
2 Tbsp fresh mint, finely chopped
Method
1. Lightly fry the onion in a little oil, until glossy and translucent.
2. Combine everything, except the mint, in a saucepan and cook for 15 minutes, partially covered.
3. Remove the lid and cook uncovered for a further 25 minutes (stirring occasionally). The liquid needs to reduce considerably so that it is the consistency of a chutney (if not, cook for a bit longer while keeping an eye on it).
4. Remove from heat and stir the mint through. Spoon into a sterilised jar or the Le Creuset Berry Jam Jar.
Store in the refrigerator for at least 24 hours before serving. Safely keeps for 2 to 4 weeks in the fridge.

With thanks to Karen Grandcourt for images.

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