Spicy blackberry chutney

Spicy blackberry chutney

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(17 ratings)

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

Easy

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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Ingredients

  • 500g blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    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

Method

  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, questions and tips

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Comments (37)

jo_madzayo's picture
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
4

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
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!

pcouper's picture
3

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!

lindseymartin's picture
1

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.

simonew's picture
4

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.

noodlebear's picture

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

hanricci's picture

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.

r_hogarth's picture

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.

suzylrobins's picture
2

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!

haynes-davies's picture
2

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.

mrschutney's picture

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!

nicgday's picture

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?

traceyjwallis's picture

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

e_leachums's picture
5

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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