Spicy Blackberry Chutney Recipes

BLACKBERRY CHUTNEY

Steps:

• Heat oil in heavy based saucepan.
• add red onion, ginger and chilli.
• fry gently 4-5 mins till soft.
• add blackberries and cook 4 mins, stirring now and then.
• add sugar and vinegar and mix well.
• bring to boil and simmer for 25-20 mins until thickened.
• spoon into hot sterilised jars when still hot.
• Cover with wax paper discs and cool.
• once cool seal and store until needed.
• NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!

SPICY BLACKBERRY CHUTNEY

Steps:

• Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.

APPLE, BLACKBERRY AND CINNAMON CHUTNEY

Steps:

• The chutney needs to go into sterilized pint jars. The easiest way to do this is to put them and the lids in the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don't touch the insides of the jars with your hands. Alternatively, put the jars and lids into a very large pan of boiling water and boil for a couple of minutes before taking them out to dry on paper towels. You will also need to boil the equipment you use to take the jars out of the pan. At this stage, the jars can be placed into a low-temperature oven to dry. Make sure they are not cracked.
• Put the apples, onions, sugar, vinegar, cinnamon and black pepper into a large pot over medium heat. Stir gently to combine. Bring to a boil, lower the heat and simmer for 45 to 55 minutes, stirring occasionally. The apples and onions should be lovely and soft and the liquid should be thick and syrupy.
• Add the blackberries and cook for another 10 to 12 minutes.
• While the chutney is hot, use a sterilized ladle to fill the sterilized jars. Put the sterilized lids on and set aside to cool. Store in a cool, dark place. The chutney will keep for up to 4 months.

SPICED CRANBERRY CHUTNEY

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

SWEET AND SPICY CRANBERRY CHUTNEY

Steps:

• Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
• Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
• Pour into a large bowl and refrigerate until set, about 45 minutes.

SPICY BLACKBERRY MARTINI

Steps:

• Crush blackberries in the bottom of a martini glass.
• Combine vodka, orange liqueur, lime syrup, lime juice, and ice in a cocktail shaker. Shake well and pour over the blackberries.