Spicy blackberry chutney

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• 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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• welshmam

  16 December 2009

  welshmam rated and commented on this recipe

  

  This is lovely with a strong cheddar. As I was a chutney novice, I followed all the tips from your comments and it turned out really well. Very sweet intense blackberry flavour with warm ginger background. I made a second batch minus the pips and used 4 white onions instead of red onions and it was more balanced. I now always check the comments before I try a new recipe and they've been so useful-cheers folks!

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• kayp

  29 April 2010

  kayp rated and commented on this recipe

  

  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!

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• Moley's

  15 June 2010

  Moley's rated and commented on this recipe

  

  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

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• Andy

  16 August 2010

  Andy commented on this recipe

  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.

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• jo_madzayo

  04 September 2010

  jo_madzayo rated and commented on this recipe

  

  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.

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• Ann

  08 September 2010

  Ann rated and commented on this recipe

  

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

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• Fiona Sergison

  02 August 2011

  Fiona Sergison commented on this recipe

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

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• fernsong

  03 August 2011

  fernsong commented on this recipe

  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!

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• Rajeswari

  04 November 2011

  Rajeswari commented on this recipe

  Wonderful recipe. I added a bit of crushed black pepper and it really gave the kick. It reminds me of my mum's mango chutney which tasted very similar. I used lemon and a little vinegar and the chutney set instantly. Had with ricotta cheese fritters last night.

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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

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, sugar 9g, salt 0.15 g

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