Make full use of gorgeous foraged blackberries by making this delicious blackberry chutney to serve with BBQ, burgers, roasts and a cheeseboard too.
It’s Autumn so it has to be blackberries, or brambles as we call them here in Scotland. Though having said that it is actually the blackberry cables that are the brambles and the fruits are blackberries. Lecture over!
Foraging for blackberries was always something we looked forward to as children and it’s something I’ve done with my daughter too. Making the most of nature’s bounty by foraging is wonderful especially at this time of year. Check out my foraging section of recipes for more great ideas.
This blackberry chutney is a great was to celebrate Autumn and make full use of these delicious berries to see you through the winter months and right through till next summer.
This condiment hails from India where it is served alongside curries. It was brought over to Britain in the days of the Raj and has been taken all over the world in all sorts of styles and tastes.
I love using blackberries and my Blackberry and Apple Gin Liqueur is the most popular recipe on this blog! Another super popular recipe is my blackberry fool dessert. Or just check out my simple blackberry jam with bay and vanilla or even a blackberry and apple cake.
This blackberry chutney has just a few ingredients, the fresh fruit and a few other bits and pieces that you’ve probably got in the kitchen already.
Well blackberries of course plus apples. The two best fruits of Autumn/fall. An onion plus some spices; chilli and cinnamon and ginger.
Then you’ll need vinegar and sugar which are always the basis for a chutney, that sweetness and the sour.
Throw in the juice of an orange and you have all your ingredients for this delicious blackberry chutney recipe.
How to make this chutney
Making chutney is super easy, it’s easier than jam making as you don’t have to watch out for that all-important setting point when you’re making chutney.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
Basically for this blackberry chutney you are going to cook all the ingredients (apart from the vinegar and sugar) and let it all cook through and break down.
Then add your vinegar and sugar and allow the sugar to dissolve completely. Raise the heat to a boil then lower it a little and cook for about 20 minutes.
How do you know when chutney is cooked
When you drag your wooden spoon along the bottom of the pan and it leaves a clear trail as in photo of my blackberry chutney above you’ll know your chutney is ready.
This blackberry chutney is best if you let it mature for two weeks before using it. This allows the flavours to mellow a little and blend perfectly so it tastes just right.
How much chutney does this recipe make?
I got 2 x 150ml jars of blackberry chutney from this recipe.
How long does it keep?
Your blackberry chutney should keep unopened in a cool dark place for up to a year. Once opened store the chutney in the fridge and use up within a month.
How to serve this
You can serve your blackberry chutney in all sorts of ways.
- With roast meat and game
- As an accompiament to game pie
- With a ploughmans lunch
- Just dollop some blackberry chutney on a burger or with BBQ
- My favourite way is in a melted cheese sandwich
- Add blackberry chutney to your cheeseboard.
Looking for more delicious chutney recipes? Then check these out before you go;
Or just check out my whole Chutney and Relish section.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
- 300 g blackberries
- 1 red onion finely chopped
- 1 apple peeled cored and chopped
- pinch ground cinnamon
- 1/4 tsp chilli flakes
- 1/2 tsp ginger grated fresh ginger or 1/2 tsp dried
- 1/2 orange zest
- 100g sugar
- 100ml red wine vinegar
- Cook everything apart from the vinegar and sugar until softened (about 15-20 minutes)
- Add the vinegar and sugar allow the sugar to dissolve then boil and then lower heat and cook for about 20 minutes or until you can drag a wooden spoon through the base of the chutney and leave a clear trail in the pan
- ladle into sterilised jars and set aside for 2 weeks for the chutney to mature before using