A quick, short post for @djkirkby who expressed a keen interest in trying this recipe. Very good choice too. I made this last year and very popular it was with friends and neighbours. I think I might alter the recipe slightly by adding maybe 50ml more vinegar and a couple of chopped cloves of garlic, I might also leave out the sultanas… But this here is last years recipe adapted from a Hugh Fearnley-Whittingstall original…



Hot Hedgerow Chutney


2 Dorset Naga chillies, chopped (or more to taste)
3 tbsp olive oil
250g (c. 3 small ) peeled, cored and chopped apples
3 medium red onions finely chopped
4 ½ cm finely chopped fresh ginger
1 ½ kg blackberries
200g sultanas
400g sugar
300ml red wine vinegar


1. Soften red onion, ginger and chilli in olive oil for 4-5 minutes.
2. Add blackberries and apples and cook for a further 4-5 minutes.
3. Add sugar, wine vinegar and sultanas, stir while dissolving sugar. Bring to boil and simmer until “chutneyed”.
(To test if a chutney’s ready, run a spoon gently through the chutney. The spoon should leave a trail and no excess liquid should run into it – if liquid quickly fills the trail then it’s not ready. More difficult to judge with chunky blackberries, but I think I simmered this recipe for about 40 minutes.)
4. Whilst still hot, funnel into hot, sterilised jars and seal with lid.



Let it mature a couple of months and then enjoy.

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