Blackberry Chutney

READY IN: 10mins
Recipe by lindseylcw

an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste.

Top Review by Abby Girl

I made up this recipe, but found out (by fluke) that I am allergic to blackberries....suprise me!! My husband liked it with salmon, so I might make it for Xmas gifts and keep one little jar for him. I somehow lost my red chilies (from the store to the house) so used 2 jalapenos instead. I did get 5 1/2 pint jars with the leftovers going to the fridge. I canned them using the water bath treatment. Hint: The 1/2 pint jars got "lost" in my big canner, so I used little stone pebbles (the ones you get from a nursery), washed them and put them in an old stock pot. I filled the stock pot up half way to the jars and processed them for 10 minutes. Worked like a charm!!!!

Ingredients Nutrition


  1. Heat oil in heavy based saucepan.
  2. add red onion, ginger and chilli.
  3. fry gently 4-5 mins till soft.
  4. add blackberries and cook 4 mins, stirring now and then.
  5. add sugar and vinegar and mix well.
  6. bring to boil and simmer for 25-20 mins until thickened.
  7. spoon into hot sterilised jars when still hot.
  8. Cover with wax paper discs and cool.
  9. once cool seal and store until needed.
  10. NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!

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