I originally created this blackberry chutney recipe for my lamb roast recipe in the Easter Brunch post.
The reason I like this blackberry chutneys so much is because it lends an element of sweetness to something savory without being overpowering.
This chutney is packed full of sweet blackberries and acidic balsamic. Surprisingly, the perfect pairing to compliment a myriad of dishes. The combination of the berries make it perfect for spring and summer dishes.
Although this goes really well with lamb it would also be great on roasted chicken or pork.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- 1 lb blackberries
- ¾ cup yellow onion, diced
- ½ tsp ginger, freshly grated
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 6 grinds, fresh black pepper
- 2 Tbsp balsamic vinegar
- 2 tsp Olive oil
- Heat the olive oil in a sauce pan over medium heat. Add the onions and let them cook for 3-5 minutes.
- Add the balsamic, ginger, cinnamon, salt and pepper and stir. Add the blackberries and stir.
- Let the mixture simmer for 20-30 minutes, stirring frequently and breaking up the blackberries.
Keywords: Blackberry chutney, blackberry, chutney
I’m confused. The description includes rosemary, but the recipe doesn’t.
Jessi's Kitchen says
Sorry for the confusion. This recipe is meant to go with a rosemary roasted leg of lamb linked in the post. You can make the chutney as is and always include fresh rosemary though. It is very versatile.