Spicy blackberry chutney

Spicy blackberry chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins Ready in 15 minutes

Skill level

Easy

Servings

Makes about 400ml/14fl oz

Preserve the season's best with spicy blackberry chutney

Nutrition and extra info

Nutrition info

Nutrition per rounded tbsp

kcalories
50
protein
1g
carbs
12g
fat
1g
saturates
0g
fibre
1g
sugar
9g
salt
0.15g

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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.

Recipe from Good Food magazine, October 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
l-iva's picture
  • 1
  • 2
  • 3
  • 4
  • 5

2 points to make here - the recipe only makes 1 regular jam jar full of chutney so it probably needs more of the ingredients to justify investment of time and effort. Also as everyone is saying - timing to get the chutney finished. I strained most of the pulp in the beginning of cooking and reduced the liquid before adding pulp back. It actually did not take me too long (I cooked 500g of berries), maybe 30 min altogether to get the right consistency. The result tastes great! Plus wild blackberries this year are begging to be used...

GeofE's picture
  • 1
  • 2
  • 3
  • 4
  • 5

With regards to the setting issue, one thing to remember with all jam and chutney preserves is to use the fruit immediately off the tree or bush. Once picked the pectin level within the fruit dissipates at a remarkable rate. So if these blackberries are sitting on a bramble in your garden, make all preparations, mise en place (peel and chop your onions ginger et al, have your jars sitting ready for steaming) and leave picking the fruit to the end. Also on't be afraid to swap part or all of the caster sugar for jam sugar

chilton's picture

Do you thinking I could use frozen blackberries

chilton's picture

Do you thinking I could use frozen blackberries

howddo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a winner and one that i will repeat again and again. it does take a lot longer to get it to set and you do need the lemon.
Nice to have a savory blackberry recipe.

ladyvicstar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious chutney!! But, had the same problem as everyone else in that it didn't set when following the times given on the recipe. I tipped the first batch back into the pan and simmered it down for two hours, but even after that amount of time it was still too runny to set. Eventually I spooned off the excess juices till it hit the right consistency and now its sat nicely set in jars! Cannot wait to whack it on some goats cheese.

mitchellpam's picture

Quite delicious. Had some with cheese for lunch though it had barely cooled down. I will wait and see about the setting problem. I did add lemon jest and juice, some grated apple and extra sugar. I was suprised how much liquid was produced before adding the vinegar.

cowen84's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just finished making this chutney. The colour is fantastic, it tastes pretty good too (just need to get some cheese to try it properly!) but I agree with all the other comments, really struggled for a 'set' consistancy. I added 2-3tbsp lemon juice and the same of sugar and it thickened slightly. Managed to get 2.5 small jars of chutney out of this.
Check out my baking blog
http://bumblebakery.blogspot.co.uk/

lilsquaredude's picture

Newbie to chutney/jam making! How much sugar is 'added a little more sugar' and 'a little lemon peel'?!

jcchef's picture

Hi everyone, but rather than all onions I replaced some with good old carrots and celery,plus I added one chilli.
Try it out and see what you think.
Needs a week or two in the fridge to mature a bit.

susieb59's picture

Just made this today and after reading previous comments decided to add some lemon juice, although I did put orange peel and some juice in too, must admit it did take about an hour to reduce though but it tastes lovely and cant wait to try it. Thought it would make a nice starter with bruchetta, chutney and goats cheese on top grilled.

helenzdj's picture

For those stating that this recipe hasnt set, I never thought chutney's were meant to set. To me they're meant to be of a constinency similar to a relish.
The chutney's I've made in the past I usually try to eat within a year, but as someone else mentioned, they can last for longer.

windflower's picture

Chutney will keep for ages if you've sealed the jars hermetically, ie. poured the hot chutney into hot, sterilised jars and sealed them with an airtight lid. It's highly unlikely that chutney would go off anyway, as the vinegar acts as a great preservative. Better to be safe than sorry, though! In fact, chutneys improve with age and I try to keep a year ahead of myself so that I can enjoy them truly 'matured'!
I haven't tried this one yet, but it sounds yummy!

fionasergison's picture

As Ann above said, how long does it last please? Would like to have some for Christmas.
Thanks

lennyhugs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely chutney but wondering how long does it keep for? Does anyone know? Thanks

jo_madzayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This chutney is one of the best chutneys ive ever tasted, okay so the recepie is not 100% perfect, if you follow other people comments then it turns out so well. I added a bit of extra sugar with added pectin (jam sugar) also some lemon juice and zest, simmered for 50mins and there you have it.

andysbakes's picture

Followed advice about adding extra sugar, lemon peel & juice and the chutney set in about 1hr. I also grated the ginger & added 1.5 tbsps instead of 3. The result was lovely. My husband and daughter are out blackberry picking again so I can make another batch! Really worth giving it a go.

maureengunzi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this recipe for the past 2 years, and although the taste is fantastic, I find there is always a lot of liquid. I would be interested to find out if anyone else has this problem. Otherwise, I think this is one of my favourites

beci.hall1980's picture

How long does it keep for we are thinking of making it for Christmas gifts

123kpead's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My 7 yr old daughter and I made this at Christmas time to give as gifts. She loved it, loved the smells and loved creating something to give to others. Tasted good too!

Pages

Questions

Tips