I’m calling my concoction a chutney because of the Indian-infused flavors, but it’s really a sauce. A glowing, garnet-hued, piquant sauce that’s equally good with chicken, turkey, or sweet potatoes.
The genesis was a bowl of edible goodies growing around my yard:
1. Pick around 3 cups of berries
2. Add grated ginger (2 tsp.)
3. Give a generous shake of garam marsala (1 tsp.) (1)
4. A pinch of salt
5. Cook down in a saucepan, around 30 min.
Strain in a wire mesh strainer or a food mill. Cooled consistency will be a fine sauce, rather than a chunky chutney. It would work as a salad dressing too–conflated chutney!
(1) The garam masala I use includes cinnamon, cardamom, black pepper, cloves, cumin, and coriander.