WARM BLACKBERRY CHUTNEY
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
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.
APPLE, BLACKBERRY AND CINNAMON CHUTNEY
Provided by Lorraine Pascale
Categories side-dish
Time 2h
Yield Two 1/2-pint jars
Number Of Ingredients 7
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.
SPICY BLACKBERRY CHUTNEY
Preserve the season's best with spicy blackberry chutney
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 15m
Yield Makes about 400ml/14fl oz
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.15 milligram of sodium
BLUEBERRY CHUTNEY
Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.
Provided by ratherbeswimmin
Categories Berries
Time 1h5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Add the first 7 ingredients to a large pot; bring to a boil.
- Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
- Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
- Divide mixture into air-tight containers.
- Store in refrigerator up to 1 week; freeze up to 6 months.
Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1
BLACKBERRY CHUTNEY
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
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
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