Jersey Apple and Blackberry Chutney with a Hint of Jersey Royal

A delicious and tangy chutney using local Jersey apples and blackberries, with a subtle earthy sweetness from Jersey Royal potatoes. Perfect with cheese, cold meats, or a ploughman's lunch.

Prep Time

20 minutes

Total Time

1 hour 35 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.69/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch

Cuisine:

Jersey

Dietary:

Gluten-Free

Ingredients

Servings

750gLocal Jersey Apples (cooking apples)(Peeled, cored, and diced. Bramley or similar tart variety preferred.)

£2.25

300gFresh Blackberries(Picked fresh, if possible!)

£4.50

150gJersey Royal Potatoes(Peeled and finely diced)

£0.75

1Red Onion(Finely chopped)

£0.50

300mlCider Vinegar(Local cider vinegar if possible)

£0.90

200gLight Brown Sugar

£0.60

1tspDried Mixed Spice

£0.10

1tbspFresh Ginger(Grated)

£0.25

2clovesGarlic(Minced)

£0.15

1tspSea Salt(Or to taste)

£0.05

0.5tspBlack Pepper(Freshly ground)

£0.10

Total Cost

£10.15

£1.69 per serving

Instructions

1.
Sterilize your jars and lids by washing them in hot, soapy water and then placing them in a preheated oven at 120°C (250°F, Gas Mark 1/2) for 15 minutes. Leave them in the oven until ready to fill.
2.
In a large, heavy-bottomed saucepan, combine the diced apples, blackberries, potatoes, and red onion.
3.
Add the cider vinegar, brown sugar, mixed spice, grated ginger, minced garlic, salt, and pepper to the saucepan.
4.
Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
5.
Once boiling, reduce the heat to low and simmer gently for 1 hour to 1 hour 15 minutes, or until the chutney has thickened and the apples are tender. Stir frequently to prevent burning, especially towards the end of the cooking time.
6.
The chutney is ready when a spoon drawn through the mixture leaves a clear trail on the base of the pan.
7.
Remove the sterilized jars from the oven and carefully fill them with the hot chutney, leaving about 1cm (1/2 inch) headspace at the top.
8.
Seal the jars tightly with their lids. Process them in a boiling water bath for 10 minutes for longer shelf life, or let them cool completely on the counter; as they cool, you should hear a 'pop' indicating a good seal.
9.
Store the chutney in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.

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My Notes

Nutrition Information

Nutrition per serving (251g)

375 kcal / 1569 kJ

Carbs

90g

35% of RDA

Fat

0.7g

1% of RDA

Protein

2.5g

5% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

75 g

83% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

0.1 g

1% of RDA

Chef's Tips

For a spicier chutney, add a pinch of chili flakes or a finely chopped red chili.

If you don't have Jersey Royal potatoes, use another waxy potato variety, but the distinctive flavour is part of what makes this chutney special.

Always use clean utensils when taking chutney from the jar to prevent contamination.

Once opened, store the chutney in the refrigerator and consume within a few weeks.

Adjust the sugar to your personal preference based on the tartness of the apples.

If you're not confident about the seal on your jars, store the chutney in the refrigerator for several months. Properly sealed jars can be stored at room temperature for up to a year.

Cooking Equipment

Large heavy-bottomed saucepan

Sterilized jars

Wine Pairings

No wine pairing suggestions available for this recipe.

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