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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