Blackberry and apple chutney

Blackberry and apple chutney


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About this recipe: This blackberry and apple chutney is great with cheese or can be heated up as a sauce for roast goose or pork.


Makes: 4 jars

  • 1.4kg blackberries
  • 450g cooking apples, peeled, cored and roughly chopped
  • 85g salt
  • 1 tablespoon mustard powder
  • 1 tablespoon ground ginger
  • 1 teaspoon powdered mace
  • 1/2 teaspoon cayenne pepper
  • 475ml vinegar
  • 450g sugar

Prep:15min  ›  Cook:3hr30min  ›  Ready in:3hr45min 

  1. Combine blackberries, apples, salt, mustard, ginger, mace, cayenne pepper and vinegar in a large heavy bottomed pot. Bring to the boil, reduce to a simmer and cook until soft, about 1 hour. Stir in the sugar and cook an additional 2 1/2 hours; allow to cool slightly and then pass through a sieve if you prefer it to be smooth.
  2. Transfer to sterilised jars and keep in the fridge.

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