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1. Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.

Per rounded tbsp

50 kcalories, protein 1g, carbohydrate 12g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.15 g

Latest comments and suggestions

• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I picked a glut of blackberries especially for this recipe, and wasn't disappointed. I even went out for more so that I could make extra as a present for my nan - which she loved!

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• TraceyJWallis

  26 June 2008

  TraceyJWallis commented on this recipe

  Good recipe easy to do and keeps well. Great with vegatarian dishes and dishes with goats cheese in.

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• Nicola

  29 August 2008

  Nicola commented on this recipe

  I followed the instructions for this but it hasn't set. Would it be worthwhile pouring it back into the pan to reduce a little more?

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• Mrs Chutney

  22 September 2008

  Mrs Chutney commented on this recipe

  A good test for 'set' is to divide the mix either in the pan or on a spoon. If it stays seperate, then it is 'done' Too thick and it is chewy, to thin and it will run all over the plate!

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• Judith

  24 September 2008

  Judith rated and commented on this recipe

  

  It didn't set for me either even though I cooked it for longer than the instructions as it looked to runny. After two weeks in the fridge, I boiled it up again and added a couple of grated apples to add some pectin... it has improved the consistency, but it still isn't as firm as I had hoped it would be.

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• Suzy

  14 December 2008

  Suzy rated and commented on this recipe

  

  I was also unable to get this recipe to set. I simmered it for 30 minutes and although it was better, it was still pretty runny (I have made other chutney recipes and not had this issue) However, it does taste delicious!

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• rjh

  04 August 2009

  rjh commented on this recipe

  I simmered this for over 90 minutes, and still couldn't get a good set. However, I just took one jar and boiled it up with a few bits of lemon peel (which are 30% pectin), some more lemon juice (3.5% pectin) and a bit more sugar to counteract the lemon. After simmering for about 15 minutes, I achieved a good firm set. I suggest that anyone trying this recipe adds some lemon juice, lemon peel and sugar to the recipe in order to jellify the chutney. It is also worth adding that the recipe tastes delicious, and goes especially well with cheese.

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• Hannah

  21 August 2009

  Hannah commented on this recipe

  It didn't set after 10 minutes for me either, so I followed the tips - added some lemon peel and a little more sugar, and simmered if for about an hour in total - turned out great, and tastes delicious with strong cheddar.

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• monc

  22 August 2009

  monc commented on this recipe

  Same problem, It didn't set but does taste lovely as a dipping sauce.

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• simone

  31 August 2009

  simone rated and commented on this recipe

  

  A friend and I made this together and followed the advice of the lemon and sugar, turned out fab, we were really excited by the result, it looked great and tasted delicious...had some with brie and crackers which was divine! made some for family and friends which went down well.The ginger does come out quite strong so add less if your not over keen.

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• lindsey martin

  18 September 2009

  lindsey martin rated and commented on this recipe

  

  I should have read the tips before I started this but had a glut of blackberries and not much time so followed the recipe as originally written. It did not set and the ginger, which although chopped finely did not cook, was far too intrusive.

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http://www.bbcgoodfood.com/recipes/2643/

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Ingredients

• 500g blackberries
• 140g caster sugar
• 140g red onions , sliced
• 3 tbsp chopped fresh root ginger
• 2 tbsp Dijon mustard
• 150ml white wine vinegar

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Difficulty and servings

Makes about 400ml/14fl oz

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ready in 15 minutes

Ingredients

• 500g blackberries
• 140g caster sugar
• 140g red onions , sliced
• 3 tbsp chopped fresh root ginger
• 2 tbsp Dijon mustard
• 150ml white wine vinegar

Per rounded tbsp

50 kcalories, protein 1g, carbohydrate 12g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.15 g

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