Blackberry Chutney

  • DifficultyEasy
1 tbsp olive oil
1 red onion, finely chopped
3cm ginger, finely chopped
2 large red chillies, finely chopped
1lb blackberries
45g caster sugar
30ml red wine vinegar

Heat the olive oil in a Kilner jam pan, add in the red onion, ginger and chilli.

Fry gently for 4-5 minutes until softened.

Add blackberries and cook for 3-4 minutes, stirring regularly.

Add the sugar and vinegar, mixing well.

Bring to the boil and simmer for 15-20 minutes until thickened.

Whilst still hot, spoon the chutney into hot sterilised Kilner jars, then seal them.

Recipe courtesy of Kilner

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