Blackberry Chutney (Easy Recipe)

If you’re a fan of sweet and savory condiments, then you’re going to love this blackberry chutney.

With a perfect balance of tart and sweet, this condiment is a great way to elevate a variety of dishes, from grilled chicken to charcuterie boards.

It’s also an excellent way to use up an abundance of blackberries during peak season.

In this recipe, I’ll share my personal tips for creating the perfect blackberry chutney that will leave your taste buds singing.

5 Reasons You’ll Love This Blackberry Chutney Recipe

1. Versatility: Blackberry chutney is a versatile condiment that can be used in a variety of dishes, including sandwiches, burgers, and grilled meats.
2. Complex flavor: The combination of blackberries, red onions, and Dijon mustard creates a complex flavor profile that will leave your taste buds begging for more.
3. Homemade goodness: Making your blackberry chutney from scratch is easy and rewarding, and you’ll know exactly what’s in it.
4. Healthy: This recipe uses all-natural ingredients and is low in sugar compared to many store-bought condiments.
5. Seasonal ingredients: During blackberry season, this condiment can be made with fresh, juicy berries, making it even more delicious.

Recommended Equipment

• Large saucepan: A large saucepan is essential for cooking and combining all the ingredients for the chutney.
• Cutting board and knife: You’ll need to slice the red onions and chop the ginger, so having a cutting board and a sharp knife is a must.
• Measuring cups and spoons: Precise measurements are crucial in making this chutney, so make sure you have measuring cups and spoons.
• Sterilized jars: To store the chutney, you’ll need sterilized jars that can be sealed tightly.
• Funnel: A funnel can make transferring the chutney to sterilized jars more manageable.

Ingredients You’ll Need

• Blackberries (500g): Fresh or frozen blackberries can be used.
• Caster sugar (140g): Sweetens the chutney and helps thicken it.
• Red onions (140g, sliced): Adds a sweet flavor and a crunchy texture to the chutney.
• Fresh root ginger (3 tbsp, chopped): Adds a warm, spicy flavor to the chutney.
• Dijon mustard (2 tbsp): Adds a tangy flavor and additional depth.
• White wine vinegar (150ml): Balances out the sweetness of the blackberry and sugar and adds a tangy flavor.

How To Make Blackberry Chutney

1. Combine blackberries, caster sugar, red onions, chopped ginger, and Dijon mustard in a large saucepan.
2. Stir the mixture over medium heat until the blackberries burst and the ingredients are combined.
3. Add white wine vinegar, and simmer uncovered on low heat for ten minutes until the chutney thickens.
4. Season with salt and pepper to taste.
5. Allow the chutney to cool before transferring it to sterilized jars and sealing them. Store in a cool, dark place.

Tips and Tricks

• Use fresh ingredients: While frozen blackberries can be used, fresh berries yield a better flavor.
• Consider slicing the onions thinly: Slicing the onions thinly will help them cook evenly and prevent large pieces of onion in the final product.
• Don’t overcook: Cook the chutney until it thickens, but be careful not to overcook it. Overcooking can cause the chutney to become dry and lose its flavor.
• Season with salt and pepper: Taste the chutney as it cooks and adjust the seasoning as needed with salt and pepper.
• Sterilize jars before use: Make sure the jars used to store the chutney are properly sterilized to ensure the product’s longevity.

Uses for Blackberry Chutney

1. Spread on toast or crostini for an easy, elevated snack.
2. Use as a dip for cheese or charcuterie boards.
3. Top grilled chicken or pork chops with a spoonful of chutney for a burst of flavor.
4. Mix into Greek yogurt for a unique and delicious dip.
5. Pair with roasted vegetables or potatoes for a delicious side dish.
6. Use as a glaze for baked ham or turkey.
7. Mix with mayo for a unique and flavorful sandwich spread.
8. Toss with greens, nuts, and goat cheese for a delicious salad.
9. Use as a topping for baked brie or camembert for a sophisticated appetizer.
10. Serve alongside grilled bratwurst or sausages for a flavorful twist on a classic dish.

Recipe Variations

• Add chili flakes for a spicy kick.
• Replace the white wine vinegar with red wine or apple cider vinegar.
• Swap the blackberries for cherries or figs for a unique flavor.
• Add maple syrup instead of sugar for a more complex sweetness.
• Stir in a handful of chopped fresh herbs like thyme or rosemary for added depth.

Substitutions

• Red wine or apple cider vinegar can be used instead of white wine vinegar.
• Brown sugar or maple syrup can be substituted for caster sugar.
• Shallots can be used in place of red onions.
• Ground ginger can be used instead of fresh root ginger, but fresh is recommended for the best flavor.
• Honey mustard can be substituted for Dijon for a sweeter flavor.

Storing, Freezing, and Reheating

• Store in sterilized jars in a cool, dark place for up to 6 months.
• Freeze up to 3 months in an airtight container.
• Thaw overnight in the refrigerator before using.
• Reheat gently in a saucepan over low heat, stirring occasionally.