Spicy blackberry chutney

Spicy blackberry chutney

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(21 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, questions and tips

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Baking Bee
27th Sep, 2019
Loved this! It does produce a lot of liquid so add the zest of one lemon and reduce it. Delicious!
hocus pocus
28th Aug, 2017
I have joined this site just to make this comment and save people a waste of time and money. This looks the most simple receipe so I thought i'd give it a go. Really looking forward to making a tasty chutney and thinking of giving some out as presents. So after buying the ingredients and following the receipe you would think I would get a lovely result mmmm, what can I politely say? A runny gravy like slop with blackberry and onion pieces was the result. If you are wanting to make a chutney for a present or special occasion, even just a treat for yourself, I urge you DO NOT choose this receipe. Do I think I have passed too harsh a judgement? No do I need to reconsider? No. Waste of bluming money, food and time
7th Dec, 2014
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 :)
6th Dec, 2014
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....
8th Aug, 2014
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.
5th Aug, 2014
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.
9th Sep, 2013
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...
17th Aug, 2013
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
8th Apr, 2013
Do you thinking I could use frozen blackberries
8th Apr, 2013
Do you thinking I could use frozen blackberries


28th Aug, 2013
I'm thinking of making this as Christmas presents how long will it last?
11th Aug, 2014
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!
19th Aug, 2015
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!
11th Aug, 2014
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.
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