Spicy blackberry chutney

Spicy blackberry chutney

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(17 ratings)

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


Makes about 400ml/14fl oz
Preserve the season's best with spicy blackberry chutney

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal50
  • fat1g
  • saturates0g
  • carbs12g
  • sugars9g
  • fibre1g
  • protein1g
  • salt0.15g
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  • 500g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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


  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.

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Comments (37)

Grannoel's picture

I used all the ingredients, also the lemon. But at the same time with the vinegar, i did 2 tbsp of chia seeds. Try this and the problem with the liquid is solved :)

Chutnetrules's picture

I make a lot of chutney, different ones each year, and had a lot of Blackberries so tried this one.
This is more like Blackberry jam with vinegar - the extra liquid (the vinegar) does mean it takes more time to reduce it to a chutney consistency.
And it has to be the worst chutney I have ever made...! Seriously, I do not think Blackberries are a good ingredient for Chutney. I would not recommend you bother with this one....

Annie B's picture

Just made two lots of this chutney and must say it is the easiest recipe and did not take too long. I used part jam sugar and part granulated and boiled for only about 20 minutes until spoon left a trail across the bottom of the pan. I used frozen blackberries and they are so early this year. Looking for an easy jam recipe now!! Enjoy.

scb60's picture

Took note of previous comments, added lemon zest and squeezed juice of half a lemon, grated about 2 tbsp ginger and it took about an hour simmering and produced 2 small jars. Great success - will be making more.

l-iva's picture

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

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

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

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

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

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.

rajeswari08's picture

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.

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.

lennyhugs's picture

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


Questions (2)

beci.hall1980's picture

I'm thinking of making this as Christmas presents how long will it last?

the_jok's picture

Chutney will last at least one year if not longer. Will be perfect to use with your Christmas, as it will have had time to mature. Chtney only improves with age like a great wine!

Tips (2)

misty5's picture

Made this according to the recipe and found no problems at all. Absolutely delicious with meat or cheese. Used blackberries from the freezer to use them up. As I kept my chutney jars in the fridge it was a thick enough consistency. Chutney's don't set they are just cooked to the consistency you want I thought!

the_jok's picture

recipe should have:
juice of lemon,
I bramley apple

Having made this up without looking at the comments, I found it was very moist, so have just reboiled with a bramley apple and a tiny amount of sugar, as the apple is quite sour, plus added about half a lemons, worth of juice.

Blackberries are very low in pectin, so I was not expecting a thick set, (as is the recipe provides half a jar of fluid and some bits if you dig) but having reboiled for about 10 minutes it is now perfect.

A soft 'set' so it stays on the whatever you want your chutney on.
Thank you for this recipe. I will be using it again. Its so good to have a savory use for blackberries. Great with strong cheese, ham, or game.