Blackberry Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6lb/2.5 kg blackberries
  • 2lb/1 kg cooking apples
  • 2lb/1 kg onions
  • 2lb/1 kg soft brown sugar
  • 2 pints/1 litre vinegar
  • 1 oz/25g salt
  • 2 oz/50g mustard
  • 2 oz/50g ground ginger
  • 2 teaspoons ground mace
  • 1 teaspoon Cayenne pepper


Wash the blackberries, remove stems and hard berries and put them into a preserving pan. Peel, core and chop the apples and chop the onions. Add to the blackberries with the sugar, vinegar and spices. Simmer for 1ΒΌ hours until thick, stirring well. Put into hot jars, cover and seal.

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