Blackberry and apple chutney

    3 hours 45 min

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

    11 people made this

    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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