Blackberry chutney

Blackberry Chutney

The season of mellow fruitfulness is upon us so this month’s recipe looks at preserving for the winter. The recipe this month comes from Soups, Savouries and Sweets by A Practical Housewife (Mrs Taylor) Published in 1889.


1 kg of blackberries, 2 large onions (finely chopped), 1 ½ cups of brown sugar, 2 cups of red wine vinegar, ½ teaspoon ground allspice, 1 teaspoon brown mustard seeds, 1 teaspoon ground cinnamon.


Place all the ingredients in a preserving pan. Stir over a medium heat without boiling until the sugar dissolves. Bring to the boil and simmer for about 1 – 1 ½ hours until it is thick. Pour into sterilize jars.

Beautiful dark red chutney to go with cold meats and cheese.

2 thoughts on “Blackberry chutney

  1. Yes, well, my jar of your blackberry chutney never made it to a plate as I kept spooning it from the jar straight to my mouth. How uncouth. Don’t tell my mother. Really lovely.

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