Seasonal 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 thickens
. Pour into sterilize jars.

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

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