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Blackberry Chutney
A super easy recipe for blackberry chutney to serves with everything from roasts to sandwiches
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
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!
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