Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Blackberry-Tasso Chutney

Big, bold flavors with multiple uses. Serve it with duck, venison, pork, and savory bread pudding. Leave out the tasso and serve it over ice cream.

Ingredients

1 cup shallot, chopped fine

1 cup onion, medium dice

1 /2 cup tasso, minced

1 Tbsp unsalted butter

6 ounces fresh blackberries (or frozen, 2 cups, unthawed)

1 /4  cup sugar

1 /2 cup blackberry preserves

2 tablespoon cider vinegar

1 Tbsp cracked black pepper

1 Tbsp ginger, minced

1 cinnamon stick

1 /2 tsp creole seasoning

Instructions

In a 1 1 /2-quart heavy saucepan, cook shallot, onion, and tasso in butter over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries burst and chutney is thickened, approximately 20 minutes.

Cool to room temperature.

Note: Chutney can be made 1 week ahead and chilled, covered

Yield: 2 cups

Recent Recipes

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Read more

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Read more

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Read more