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Local and seasonal foodParticipant diaries

Apple, blackberry and cinnamon chutney

By 25th September 2020No Comments

Usually, when you see the first 3 ingredients above, you think of sweet pies and pastries. This year I decided to try something different and tried a savoury chutney with these seasonal apples and brambles. The apples were picked from my garden and the brambles from the Coffin Walk, next to my house. This warming colourful autumn chutney is delicious with oatcakes and cheese or meat dishes.

Preparation time – less than 30 mins
Cooking time 1 – 2 hours
Makes 1.3kg/3 lbs


1 kg apples, peeled, cored, cut into large chunks
300g onions, peeled, thinly sliced
200g granulated sugar
150ml cider vinegar
2 tsp ground cinnamon
Freshly ground black pepper
300g brambles/blackberries


1. Sterilise the jars either in dishwasher or pan of boiling water.
2. Place jars in oven and set at low temp until completely dry.
3. Put apples, onions, sugar, vinegar, cinnamon and pepper into large saucepan and place over a medium heat. Gently stir together.
4. Once the mixture has reached boiling point, turn down heat and leave to simmer for 45-55 mins, stirring occasionally. The liquid should become thick and syrupy.
5. Add the brambles and cook for a further 10-12 mins.
6. Spoon the chutney into the jars. Seal and store in a dark place. The chutney should keep for up to four months.


I grew up on a farm in the NE of Scotland so have always had a close affinity to land and growing my own food. As a family we ate only what was in season and preserved fruit and vegetables if there was a glut. I am still passionate about cutting air miles on the food I eat. I’m lucky to live close to the Tayport Community Garden and pop in regularly for advice and produce.

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