Ingredients:

  • 4 cups (600g) fresh mulberries, stems removed
  • 1 cup (200g) brown sugar
  • 3/4 cup (180ml) apple cider vinegar
  • 1 tbsp (15g) fresh ginger, finely minced
  • 1 tsp (5g) salt
  • 1 cinnamon stick (3cm)
  • 4 whole cloves
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.2g) cayenne pepper

Instructions:

  1. Combine the mulberries, brown sugar, and apple cider vinegar in a heavy-bottomed stainless steel pot. Stir gently and let the mixture sit for 10 minutes to allow the berries to release their juices.
  2. Place the pot over medium-high heat until it reaches a lively simmer.
  3. Stir in the minced ginger, salt, cinnamon stick, cloves, ground cumin, and cayenne pepper.
  4. Reduce heat to low-medium and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the mixture is reduced by nearly half and has a glossy, thick consistency.
  5. Remove the cinnamon stick and whole cloves from the pot.
  6. Ladle the hot chutney into sterilized glass canning jars, leaving 1/4 inch (0.6cm) of headspace, and seal tightly.
  7. Allow the jars to sit undisturbed at room temperature for 24 hours to allow flavors to integrate.