Blackberry chutney

For an autumn treat, try this simple recipe for a spicy blackberry chutney, delicious served with cheese
By Janet Brinkworth
Blackberry chutney
  • Rating:
  • Serves: makes approx 500g chutney
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus cooling
  • Effort: easy



  • 1 tbsp olive oil
  • 1 red onions, finely chopped
  • 3 cm ginger, finely chopped
  • 2 large red chillies, finely chopped
  • 500 g blackberries
  • 45 g caster sugar
  • 30 ml red wine vinegar
  • 1 loaf crusty bread, to serve


1. Heat the olive oil in a heavy-based saucepan. Add in the red onion, ginger and chilli. 2. Fry gently for 4-5 minutes until softened. 3. Add blackberries and cook for 3-4 minutes, stirring now and then. 4. Add in the sugar and vinegar, mixing well. 5. Bring to a boil and simmer for 15-20 minutes until thickened.6. Allow to cool. 7. Serve with cheese and crusty bread. If being stored, this chutney should be spooned into hot, sterilised jars, when still hot. Cover with waxed paper discs and cool. Once cooled seal and store until using.

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