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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26th Sep, 2012
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.
17th Sep, 2012
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.
7th Sep, 2012
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.
30th Aug, 2012
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/
29th Aug, 2012
Newbie to chutney/jam making! How much sugar is 'added a little more sugar' and 'a little lemon peel'?!
28th Aug, 2012
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.
26th Aug, 2012
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.
6th Feb, 2012
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.
4th Nov, 2011
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
3rd Aug, 2011
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!


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