This recipe is published with permission of Tierra Negra Gourmet, Buenos Aires, Argentina.
I made this chutney very recently as part of Tierra Negra’s online preserves class. It’s a wonderful combination of berries, ginger, red onion, and spices. You can use a mix of berries or other fruit, for example blackberries, raspberries, cherries. Calafate berries would be very authentic, but as there’s no chance of getting those in my part of the US, I opted for a handful of blueberries instead. (Maybe I should try growing calafate?)Continue reading