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Home » Chutney and Relish » Easy Homemade Blackberry Chutney (aka Bramble Chutney)

Easy Homemade Blackberry Chutney (aka Bramble Chutney)

Author: Karon Grieve Published : August 2021

Recipe Video
blackberry chutney
blackberry chutney
blackberry chutney

Make full use of gorgeous foraged blackberries by making this delicious blackberry chutney to serve with BBQ, burgers, roasts and a cheeseboard too.

blackberry chutney with spoon at side of jar

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.

Chutney

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.

Blackberry recipes

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.

ingredients for blackberry chutney

Ingredients

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.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

disolving sugar in chutney
dragging spoon throough chutney to show it is cooked

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.

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.

Once your blackberry chutney is ready simply ladle all this delicious goodness into a sterililsed jar.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

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.

Maturing chutney

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.

chutney in jar with spoon and blackberries at side on table

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.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

two jars with spoon lying over the top of front jar

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.
larder links

Looking for more delicious chutney recipes? Then check these out before you go;

Spiced apricot and almond chutney

Homemade spiced cherry chutney (+Video!)

Super easy pineapple chutney

Forager’s elderberry chutney

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
blackberry chutney with spoon at side of jar

Blackberry Chutney

Karon Grieve
A super easy recipe for blackberry chutney to serves with everything from roasts to sandwiches
4.67 from 6 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course chutney
Cuisine British
Calories 682 kcal

Ingredients
 

  • 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
Metric – US Customary

Instructions
 

  • 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

Video

Notes

Your blackberry chutney should keep for up to a year in a cool dark place, once opened store it in the fridge and use within a month.
Calories shown for total amount of the blackberry chutney.
This recipe makes 2 x 150ml jars of chutney.

Nutrition

Calories: 682kcalCarbohydrates: 166gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 909mgFiber: 23gSugar: 138gVitamin A: 916IUVitamin C: 88mgCalcium: 142mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Chutney and Relish, Foraging Recipes

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Homemade Rosehip Syrup Recipe »

Comments

  1. Chris says

    August 28, 2021 at 5:54 pm

    5 stars
    Delicious but spicy, I tripled recipe but only used half the chili flakes and it is hot. If you don’t like spicy, reduce the chili!

    Reply
    • Karon Grieve says

      August 30, 2021 at 9:14 am

      Hi Chris
      I like my chutney spicy so this is the measure I use. Glad you liked it so much and adapted the amount of chilli to suit. All a matter of taste really. Always have to tone down my chilli when making stuff for my daughter.
      K

      Reply
  2. Heidemarie says

    February 18, 2022 at 10:27 am

    this is a lovely and, for me an unusual recipe. Gorgeous colour and flavour. I added a pinch of cloves as well – loved all the smells while cooking – an added bonus!
    thank you Karon

    Reply
    • Karon Grieve says

      February 20, 2022 at 9:52 am

      Hi Heidemarie
      The addition of cloves sounds great. Glad you like the recipe.
      K

      Reply
  3. ANdrew says

    July 14, 2022 at 6:53 am

    Can you use a fresh chilli?

    Reply
    • Karon Grieve says

      July 18, 2022 at 12:14 pm

      Hi Andrew
      Yes feel free to use fresh chilli if you have it
      K

      Reply
  4. Diane Onslow says

    September 30, 2022 at 5:17 pm

    5 stars
    This is delicious. Did have to make some changes as I cannot unfortunately take chilli due to health issues. Left that out, added a small amount more of sugar. Have to admit the whoe amount did not quite make it into storage, too nice, ate some already! So easy to make, will definitely be making that again when I pick blackberries (ooopppps brambles – am an English adopted Scot) 🙂 Got this batch from the banks of Loch Tay, bliss.

    Reply
    • Karon Grieve says

      October 3, 2022 at 9:22 am

      Hi Diane
      So glad you enjoyed the recipe so much and thanks for taking the time to comment.
      K

      Reply

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