My easy blackberry chutney recipe is sweet, tangy and just as delicious served with roasted meats as it is as a traditional accompaniment to cheese. Totally flexible, this recipe works just as well with store-bought or frozen berries as it does with foraged wild brambles.
Finely chop 150g Apple – do not include the core but there is no need to peel.
Add the chopped onion and apple to a saucepan along with 180ml Red Wine Vinegar, 150g Light Brown Sugar, ½ tsp Sea Salt Flakes, 250g Blackberries and 150ml Water.
Place on a medium high heat and keep stirring until the mixture starts to boil.Turn the heat down so it is just simmering and cook for around 15 minutes. Give it a stir every 5 or 10 minutes to make sure nothing is sticking. It is a good idea to keep a closer eye on it the thicker it gets.
Add the remaining 250g Blackberries and 150ml Water to the pan.
Stir in and leave to simmer for a further 15 minutes. You will need to stir more regularly towards the end of the cooking time to ensure that nothing is catching on the bottom of the pan.
The chutney is ready once you can drag your spatula through and the gap doesn’t immediately fill with liquid. If you need to, you can turn the heat up a little and continue to cook any excess liquid away until it is done.
Carefully spoon the hot chutney into jars or your preferred container.
Ideally allow a minimum of 3 days to help the flavours develop before tucking in.