Name: Spicy Blackberry Chutney Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 500g blackberries; 140g caster sugar; 140g red onions, sliced; 3 tbsp chopped fresh root ginger; 2 tbsp Dijon mustard; 150ml white wine vinegar; Salt and pepper, to taste

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Introduction

This spicy blackberry chutney is a vibrant and flavorful condiment that pairs perfectly with cheese, grilled meats, or sandwiches. Combining sweet blackberries with sharp onions, ginger, and a touch of mustard creates a delightful balance of taste that’s easy to make at home.

A clear glass jar filled with dark red jam sits in the center of a wooden board with visible grain and wear. In front of the jar, a shiny silver spoon holds a thick scoop of the same dark red jam, glistening and textured. The background is a smooth purple color. The scene is warm and cozy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g blackberries
140g caster sugar
140g red onions, sliced
3 tbsp chopped fresh root ginger
2 tbsp Dijon mustard
150ml white wine vinegar
Salt and pepper, to taste

Instructions

Step 1: Combine the blackberries, caster sugar, sliced red onions, chopped fresh root ginger, and Dijon mustard in a large saucepan.
Step 2: Stir the mixture over medium heat until the blackberries burst and the ingredients start to combine.
Step 3: Season with salt and pepper to taste, then add the white wine vinegar.
Step 4: Allow the mixture to simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
Step 5: Remove from heat and let the chutney cool slightly before transferring it to a sterilised jar.
Step 6: Seal the jar immediately and store once completely cooled.

Tips & Variations

For extra warmth, add a pinch of chili flakes or a small chopped fresh chili while cooking.
Use either fresh or frozen blackberries depending on availability; just adjust cooking time slightly for frozen fruit.
Add a cinnamon stick during simmering for a subtle spiced flavor, removing it before sealing the jar.

Storage

Store the sealed chutney jar in a cool, dark place for up to 3 months. Once opened, keep refrigerated and use within 2 weeks. Reheat gently before serving, or enjoy cold as a condiment.

How to Serve

A clear glass jar full of thick dark red jam sits on a light brown wooden board, with a small silver spoon resting on the board in front, holding a dollop of the same jam. The background is a smooth purple color, and the wooden board shows natural grain texture with rounded edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar?

Yes, you can substitute white wine vinegar with apple cider vinegar or malt vinegar for a different flavor profile, but avoid balsamic as it may overpower the chutney.

How do I sterilise jars properly?

Wash jars and lids in hot soapy water, rinse well, then boil them in water for 10 minutes or heat in a hot oven (120°C/250°F) for 15 minutes to ensure they are sterile before filling.