Blackberry Chutney

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  1. Soften the red onion, ginger and chilli in olive oil for 4-5 minutes.
  2. Add blackberries and apples and cook for a further 4-5 minutes.
  3. Add sugar, wine vinegar and sultanas, stir while dissolving sugar.
  4. Bring to boil and simmer.
  5. To test if chutney’s ready, run a spoon gently through it. The spoon should leave a trail and no excess liquid should run into it. If liquid quickly fills the trail then it’s not ready.
  6. Whilst still hot, funnel into hot, sterilised jars and seal with lid.


See also Simple Blackberry Chutney