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Blackberry chutney

Perfect way to enjoy one of our most loved seasonal fruits. We have spiced things up a little with this blackberry chutney and have added some cinnamon to give it that wintery christmas feel.


  • 300grams blackberries
  • 1kg of bramley cooking apples
  • 300grams of onions
  • 275grams granulated sugar
  • 150ml balsamic vinegar
  • 2 teaspoons ground cinnamon
  • 2 twists black pepper



  1. Start this chutney recipe by preparing all of the ingredients.  Core, peel and cube 1kg of bramley cooking apples and finely slice 300 grams of onions, placing everything into a large pan.
  2. Add 275grams of granulated sugar and 150ml of balsamic vinegar and stir to combine the ingredients.
  3. Now add two teaspoons of ground cinnamon and five or so good good twists of black pepper.
  4. Turn on the heat and bring the ingredients slowly to a boil.  Once it is boiling turn the heat down to a simmer and leave, returning regularly to stir.
  5. After about 30 minutes add 300 grams of blackberries and simmer for another 10-15 minutes.
  6. When the apple and onion have turned nice and soft and the liquid has thickened and turned syrupy the chutney is ready.

Storing your Chutney

If stored correctly, you should be able to store your chutney for 2-3 months.  It's really important to use sterilised equipment for decanting and storing your blackberry chutney, and you can sterilise your jars in a number of ways explained below.


To sterilise your jug and jars by boiling, simply fill a large pan of water and bring to a boil, then place the jars into the water allowing them to completely fill, and boil for ten minutes.  Remove and leave to dry.


Preheat your oven to 170 degrees C and place your jars on the middle shelf.  Leave them in the oven for 10 minutes before carefully removing and leaving to cool.