Bramble Bang A Blackberry Chutney with a Zing

Recipe Introduction

Fancy a bit of Bramble Bang in your life? Remember those blackberry picking adventures as a kid? We're making a blackberry chutney that's just like that, but posher .

Honestly, it's the bees knees.

Sweet, Tangy, & Oh-So-British: Your New Favourite Condiment

This blackberry chutney recipe is a take on the classic British tradition. It balances sweet blackberries with tangy vinegar and warm spices.

This British chutney is easier than you think, taking just over an hour. You'll get two small jars, perfect for sharing (or not!).

Why This Bramble Chutney Rocks!

This homemade chutney is packed with antioxidants from the blackberries. Serve it on a cheese board accompaniment , with your Sunday roast, or even spread on a sandwich.

What makes this autumn chutney recipe special? The deep flavour and how well it pairs with cheese.

Bramble Bang A Blackberry Chutney with a Zing Recipe Card

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Preparation time:20 Mins

Cooking time:01 Hrs

Servings:12 servings

Ingredients:

• 1 kg fresh blackberries, rinsed and drained
• 2 medium red onions, finely chopped
• 2 cloves garlic, minced
• 1 medium apple (Braeburn or Cox), peeled, cored, and diced
• 50g fresh ginger, peeled and finely grated
• 1 red chilli, finely chopped (seeds removed for less heat)
• 200g granulated sugar
• 150ml red wine vinegar
• 50ml balsamic vinegar
• 1 tbsp olive oil
• 1 tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• Pinch of ground black pepper
• 1/4 cup Dried cranberries (Optional)

Instructions:

• Chop onions, garlic, apple, ginger, and chilli. Measure out all other ingredients.
• Heat olive oil in a saucepan over medium heat. Add onions and sauté until softened (5-7 minutes). Add garlic, ginger, and chilli; cook until fragrant (1 minute).
• Add blackberries, apple, sugar, red wine vinegar, balsamic vinegar, salt, cinnamon, cloves, pepper and cranberries (if used) to the saucepan.
• Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until thickened. Test for doneness on a cold plate.
• Carefully ladle the hot blackberry chutney into sterilized jars, leaving ½ inch of headspace. Seal tightly.
• For longer shelf life, process the sealed jars in a boiling water bath for 10 minutes. (If not processing, store in the refrigerator.)
• Let the jars cool completely before labelling and storing. The chutney will continue to thicken as it cools.

Nutrition Facts

Calories:75

Fat:<1g

Fiber:<1g

Recipe Info

Category:Condiment

Cuisine:British

Let's Get This Show on the Road: What You'll Need

Right then, let's gather the goods. You'll need a kilo of blackberries. Grab two red onions, apples, and a knob of ginger, plus garlic and a chili.

Then spices, vinegar, olive oil and sugar. A pinch of cinnamon and cloves. If you want extra oomph , add some dried cranberries as an option.

Ingredients & Equipment for Bramble Bang: A Blackberry Chutney with a Zing!

Right then, let's talk bits and bobs. Making this blackberry chutney is easier than you think! You don't need a fancy chef's kit.

Just a few basics, and you're golden. Trust me, even I can manage it.

Main Ingredients for Blackberry Chutney

• Fresh Blackberries: You'll need 1 kg (2.2 lbs) . Look for plump, juicy berries. Avoid anything squishy.
• Red Onions: 2 medium , finely chopped. Should be about 300g (10.5 oz) .
• Garlic: 2 cloves , minced. Obvs.
• Apple: 1 medium (like Braeburn or Cox), diced. Aim for 150g (5.3oz) .
• Fresh Ginger: 50g (1.75oz) , peeled and grated.
• Red Chilli: 1 , finely chopped.
• Granulated Sugar: 200g (7oz) .
• Red Wine Vinegar: 150ml (5 fl oz) .
• Balsamic Vinegar: 50ml (1.75 fl oz) .
• Olive Oil: 1 tbsp .
• Sea Salt: 1 tsp .
• Ground Cinnamon: ½ tsp .
• Ground Cloves: ½ tsp .
• Black Pepper: A pinch.
• Dried Cranberries(Optional): 1/4 cup

That’s your basic shopping list sorted.

Seasoning Notes for a proper British Chutney

To get that real spiced chutney flavor, don't skimp on the cinnamon and cloves. They give it a lovely, warming feel.

A pinch of black pepper also helps. Want a kick? Leave some chilli seeds in! If you can't find red wine vinegar, apple cider vinegar works a treat.

Honestly, this homemade chutney is all about the balance of sweet, sour, and spice. Taste as you go. Adjust to your liking. It's your apple chutney , after all.

Equipment Needed to create this Autumn Chutney Recipe

• Large, heavy-bottomed saucepan. Or a preserving pan if you're posh.
• Sterilized jars with lids. You'll want 2 x 300ml jars.
• Wooden spoon. Plastic will melt; trust me, I’ve been there!
• Chopping board.
• Sharp knife.
• Jar funnel (optional). It helps avoid a sticky mess.

Right then, that's everything you need! Next up, we'll get cooking and make some proper tasty blackberry chutney . It's a fantastic cheese board accompaniment , you know? Let's get started!

Bramble Bang: Let's Make Some Blackberry Chutney!

Honestly, who doesn't love a good chutney recipe ? Today we're diving into a blackberry chutney that's just chef's kiss .

We're talking about a Bramble Bang! It's a sweet, tangy, spiced sensation. I once brought this to a cheese and wine night, and it was gone in minutes.

The secret? It's dead easy to make, but tastes like you've spent hours slaving away! Perfect autumn chutney recipe .

Prep Steps: Get Your Kitchen in Gear!

• Essential mise en place: Get everything chopped, measured, and ready. This saves you time and stress later. Trust me, been there, done that – fumbling for ingredients mid-cook isn't fun!
• Time-saving organization tips: I like to use little bowls to hold prepped ingredients. It's like having your own mini cooking show. Chop the red onion chutney and apples first!
• Safety reminders: Watch your fingers when chopping the chilli! Nobody wants a spicy eyeball situation, you know?

Step-by-Step: Chutney Magic!

1. Sauté finely chopped red onions in 1 tbsp olive oil over medium heat for 5- 7 minutes .
2. Add minced garlic, grated ginger, and chopped chilli. Cook for 1 minute until fragrant.
3. Throw in the blackberries, diced apple, 200g sugar, 150ml red wine vinegar, 50ml balsamic vinegar, 1 tsp salt, cinnamon, cloves, pepper, and cranberries.
4. Simmer over medium heat, then reduce and cook on low for roughly 1 hour , stirring occasionally.
5. Ladle into sterilized jars. Seal tightly.

Pro Tips for Chutney Perfection!

• Don't overcook it! You want jammy, not toffee-like. Test on a cold plate.
• A common mistake is not stirring enough. Burnt chutney is sad chutney. Give that British chutney a stir!
• Make-ahead option? Absolutely! This homemade chutney gets even better with age. It makes for an awesome cheese board accompaniment

This spiced chutney will mature as it sits, mellowing its flavours and developing a richer, deeper profile. Ideally, let your homemade bramble chutney sit in a cool, dark place for at least a week or two before digging in.

The reward for your patience is a chutney that is far more complex and delicious than when it was first made.

It's absolutely awesome with cheese, cold cuts, or even as a gourmet spread in your next sandwich.

Recipe Notes for Your Bramble Bang Blackberry Chutney

Right then, you've got the recipe for this stonking blackberry chutney down. But before you get all "bake off" on me, here are a few extra bits to make sure you nail it.

Think of this as your secret weapon.

Serving like a Pro: Plating and Presentation

Honestly, presentation matters. Slap some of this homemade chutney on a fancy board with some posh cheeses and crackers. Sorted! It's also fab with a roast pork dinner.

Fancy a bevvy? Try a crisp cider or a glass of pinot grigio.

Storage Secrets: Keeping it Fresh

Pop your blackberry chutney into sterilized jars, seal 'em up tight. They can hang out in the fridge for up to 3 weeks .

And if you're thinking long-term, you can freeze it for up to 3 months. Just remember to let it thaw properly before tucking in.

Do not leave outside the fridge for more than 4 hours.

Remixing the Recipe: Variations and Swaps

Feeling adventurous? Chuck in a pinch of cayenne pepper for a bit of a kick. Or switch out some of the blackberries for apples to make Apple Chutney – it's wicked! Fancy making it vegan? No sweat! Use maple syrup instead of sugar.

Easy peasy. Try also using pears instead of apples for those with nut sensitivities.

Nutrition Nitty-Gritty: Goodness in a Jar

Each serving (about 2 tablespoons) of this bramble chutney is roughly 75 calories. It has a bit of natural sugar from the blackberries, but it's also got some good fiber.

So, you know, it's not all bad for you. This chutney recipe provides a low-sodium condiment when compared to many store-bought brands.

The tartness of the vinegar and low sodium makes it easy to use as a marinade also.

So there you have it! Go forth and create some spiced chutney magic. And remember, a cheese board accompaniment this good will make you the star of any gathering.

Don't be afraid to experiment and make it your own British chutney . This autumn chutney recipe will be a smashing success.

Honestly... you've got this! And your blackberry chutney will be right proper perfect. It is the perfect Red Onion Chutney that will make your roast sing.