Go Back
Print
Blackberry Chutney - full of Christmas promise
Prep Time
25 mins
Cook Time
27 mins
Total Time
52 mins
 

An easy recipe for blackberry chutney to make now that will be ready just in time for Christmas.

Keyword: blackberry chutgney
Author: Heidi Roberts
Ingredients
  • 700 grams blackberries
  • 700 grams apples (peeled and chopped)
  • 300 grams golden castor sugar
  • 1 Tbsp brown mustard seeds
  • 1 Tbsp black onion seeds
  • 2-3 whole chillies (de-seeded and finely chopped)
  • 2-3 cloves garlic (peeled and finely chopped)
  • 1 small piece ginger root (peeled, sliced and finely chopped)
  • 300 ml apple cider vinegar
Instructions

  1. Put all of the ingredients into your preserving pan or large pot/pan

  2. Bring to a boil slowly

  3. Reduce the heat until the mixture is just bubbling nicely

  4. Continue to simmer, stirring frequently until the mixture has softened and thickened

  5. When the chutney has thickened take it off the healt and allow to cool for 2-5 minutes

  6. Put the chutney into sterilised jars

  7. Cover the chutney with the small waxed circles in the pack of jam pot covers, waxy side down

  8. Slightly dampen the clear cellophane covers, cover the jars and secure with the rubber bands included

  9. As the mixture cools the cellophane will tighten and create an airtight seal.

  10. When completely cooled clean off any chutney that has spilled down the side of the glass jar and label

  11. Store for at least three months to allow the chutney flavours to develop fully

  12. Yields 7-8 1lb jars