Spicy blackberry chutney

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• HelenZ

  06 February 2012

  HelenZ commented on this recipe

  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.

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• sussexsusie

  26 August 2012

  sussexsusie commented on this recipe

  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.

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• jcchef

  28 August 2012

  jcchef commented on this recipe

  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.

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• lilsquaredude

  29 August 2012

  lilsquaredude commented on this recipe

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

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• cowen84

  30 August 2012

  cowen84 rated and commented on this recipe

  

  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/

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• pammi

  07 September 2012

  pammi commented on this recipe

  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.

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• vicky ward

  17 September 2012

  vicky ward rated and commented on this recipe

  

  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.

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• HowD

  26 September 2012

  HowD rated and commented on this recipe

  

  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.

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• Lyndsey

  08 April 2013

  Lyndsey commented on this recipe

  Do you thinking I could use frozen blackberries

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• Lyndsey

  08 April 2013

  Lyndsey commented on this recipe

  Do you thinking I could use frozen blackberries

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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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