This richly spiced blackberry chutney recipe from Peter Joseph makes a great sauce to add a little spicy warmth to your dishes.
- Heat the olive oil in a pan. Add the fennel seeds, bay leaves and chopped ginger. Stir for a minute, then add the blackberries.
- Cook for a minute, then add the degi mirch powder and water. Mix gently, cover the pan and leave to simmer for couple of minutes.
- Season to taste and the blackberry chutney is ready to serve