Spiced Blackberry Chutney

Spiced Blackberry Chutney

Make the most of the abundance of blackberries in Autumn by transforming them into this beautiful chutney. It pairs really well with earthy flavours such as rosemary and lamb and adds a subtle warmth with the addition of deli mirch powder.

Deggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds a mild heat and a deep red-orange colour to dishes. If you can’t get hold of deggi mirch then substitute with smoked paprika.

Spiced Blackberry Chutney

Spiced Blackberry Chutney

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Course: Brunch, Lunch, DinnerDifficulty: Easy


large jar
Prep time


Cooking time



This beautiful chutney pairs really well with earthy flavours to add warmth.


  • 150 g blackberries

  • 1/2 tsp fennel seeds

  • 3 bay leaves

  • 1 tsp ginger, peeled & chopped

  • 1 tsp degi mirch powder

  • 3 tbsp water

  • 1 tbsp olive oil

  • salt, to taste


  • Heat the olive oil in a pan. Add the fennel seeds, bay leaves and chopped ginger. Stir for a minute, then add the blackberries.
  • Cook for a minute, then add the degi mirch powder and water. Mix gently, cover the pan and leave to simmer for couple of minutes.
  • Season to taste and the blackberry chutney is ready to serve.

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