Warm Blackberry Chutney Recipes

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BLACKBERRY CHUTNEY



Blackberry Chutney image

an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste.

Provided by lindseylcw

Categories     Berries

Time 10m

Yield 1 pound

Number Of Ingredients 7

1 tablespoon olive oil
1 red onion, finely chopped
1 inch piece gingerroot, finely chopped
2 red chilies, finely chopped
1 lb blackberry
45 g caster sugar
30 ml red wine vinegar

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!

Nutrition Facts : Calories 574.2, Fat 16.2, SaturatedFat 2, Sodium 20.1, Carbohydrate 106.9, Fiber 27.3, Sugar 76.5, Protein 9.2

WARM BLACKBERRY CHUTNEY



Warm Blackberry Chutney image

Provided by Katie Brown

Categories     Condiment/Spread     Dessert     Cocktail Party     Quick & Easy     New Year's Eve     Blackberry     Thyme     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 (makes approximately 2 cups)

Number Of Ingredients 4

2 (16-ounce) bags frozen blackberries
1 cup sugar
2 tablespoons fresh thyme leaves (about 15 sprigs), plus more for garnish
2 tablespoons lemon juice

Steps:

  • 1. In a large saucepan, mix the frozen blackberries and sugar. Cook on high heat until the fruit defrosts and syrup starts to form, about 15 minutes.
  • 2. Reduce the heat to medium and add thyme. Continue cooking uncovered for until mixture thickens, about 20-25 minutes.
  • 3. Remove from heat and add lemon juice. Serve chutney warm, topped with thyme leaves.

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