Blackberry Chutney
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 pound
ingredients
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 1 inch piece gingerroot, finely chopped
- 2 red chilies, finely chopped
- 1 lb blackberry
- 45 g caster sugar
- 30 ml red wine vinegar
directions
- Heat oil in heavy based saucepan.
- add red onion, ginger and chilli.
- fry gently 4-5 mins till soft.
- add blackberries and cook 4 mins, stirring now and then.
- add sugar and vinegar and mix well.
- bring to boil and simmer for 25-20 mins until thickened.
- spoon into hot sterilised jars when still hot.
- Cover with wax paper discs and cool.
- once cool seal and store until needed.
- NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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!!!!
Tweaks
-
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!!!!
RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket">
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket">
<img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">