Spicy blackberry chutney

Spicy blackberry chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(20 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
noodlebear
22nd Aug, 2009
Same problem, It didn't set but does taste lovely as a dipping sauce.
hanricci
21st Aug, 2009
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
4th Aug, 2009
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
14th Dec, 2008
2.05
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
24th Sep, 2008
2.05
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
22nd Sep, 2008
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
29th Aug, 2008
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
26th Jun, 2008
Good recipe easy to do and keeps well. Great with vegatarian dishes and dishes with goats cheese in.
e_leachums
1st Nov, 2007
5.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?