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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2nd Aug, 2011
As Ann above said, how long does it last please? Would like to have some for Christmas. Thanks
8th Sep, 2010
Lovely chutney but wondering how long does it keep for? Does anyone know? Thanks
4th Sep, 2010
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.
16th Aug, 2010
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.
15th Jun, 2010
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
29th Aug, 2013
How long does it keep for we are thinking of making it for Christmas gifts
29th Apr, 2010
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!
16th Dec, 2009
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!
18th Sep, 2009
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.
31st Aug, 2009
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.


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