Blackberry Chutney

  • serves 16
Christine Cushing
Christine Cushing

This is a great little addition to serve with a cheese plate. Try it with Camembert cheese and crackers.

52 Ratings
Directions for: Blackberry Chutney


1 granny smith apple, peeled, cored, diced

juice of one lemon

¼ cup brown sugar (60 ml)

½ onion, chopped

1 clove garlic, finely chopped

¼ cup red wine vinegar (60 ml)

¼ cup cassis (60 ml)

2 cup blackberries (500 ml)

1 tsp ginger, freshly grated (5 ml)

zest of half a lemon

¼ tsp salt (1 ml)


1. Toss diced apple with lemon juice. Set aside.

2. In medium, wide, heavy saucepan over medium heat, combine brown sugar, onion, red wine vinegar, garlic and cassis. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Add apple and lemon juice and let simmer for 10 minutes, stirring occasionally. Add blackberries, ginger, and lemon zest and let simmer an additional 10 to 15 minutes stirring occasionally, until the mixture has slightly thickened. Remove from heat, transfer to bowl and let cool. Makes about 2 cups. Yield: 16 servings (2 tbsp. per servings)

See more: Appetizer, Fruit, Citrus, Party Favourites, Berries

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