Jasmine Savery
Founder & Director

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.

Ingredients

  • 350g tomatoes
  • 150g blackberries
  • 200ml white wine vinegar
  • 1 small red onion (about 100g)
  • 100g dark brown sugar
  • 1 mild red chilli
  • A few sprigs of thyme (optional)

A heavy-bottomed saucepan, a chopping board, sharp knife, stirring utensil, and sterilised jars with lids for storing your finished tomato & blackberry chutney.


Related Recipes

Ingredients
Ingredients
  • 350g tomatoes
  • 150g blackberries
  • 200ml white wine vinegar
  • 1 small red onion (about 100g)
  • 100g dark brown sugar
  • 1 mild red chilli
  • A few sprigs of thyme (optional)

A heavy-bottomed saucepan, a chopping board, sharp knife, stirring utensil, and sterilised jars with lids for storing your finished tomato & blackberry chutney.

Tomatoes are at their very best at the end of summer, and with juicy blackberries also starting to make an appearance, this tomato and blackberry chutney is the perfect way to bottle up the taste of the season. Sticky, rich, and deeply savoury with just a touch of fruitiness, it’s an absolute must-have for your autumn cheese boards – and makes a thoughtful, homemade gift as the festive season approaches.

I always have a jar of this chutney tucked away in the fridge. It goes beautifully with crumbly cheddars, creamy brie, or a rustic pork pie. And while the flavour tastes like it’s taken hours, the process is surprisingly simple – taking under an hour!

Use any tomatoes you have on hand – I simply used baby plum tomatoes as I had a few spare after a busy week, but you could also use yellow tomatoes, Piccobella, or sweet vine, depending on what’s available near you. As for the vinegar, I opted for white wine vinegar to keep things bright and balanced, but balsamic would add a deeper, richer note if you prefer.

My tomato & blackberry chutney recipe yields around 2-3 jars full, but you can of course double it to make a bigger batch. Read on for the complete recipe!


Method

Follow these steps to make our Tomato & Blackberry Chutney

1. Finely Chop Your Tomatoes, Onion & Chilli

Finely chop the tomatoes using a serrated knife – the texture should be small and almost juicy/jammy rather than large chunks that hold their shape. Dice the red onion and thinly slice the chilli, removing seeds and pith if you prefer less heat.

Add the tomatoes, onion, chilli, and whole blackberries into your saucepan.

2. Add Sugar, Vinegar & Thyme

Pour in the white wine vinegar, followed by the dark brown sugar and whole thyme sprigs if using – no need to remove the thyme leaves from the stem first, as we’ll remove it whole after cooking the chutney. Give everything a good stir to combine.

3. Simmer Low & Slow

Bring the mixture to a gentle rolling boil, then reduce the heat to medium-low and let it simmer uncovered for around 30–40 minutes, stirring occasionally.

You’re aiming for a thick, glossy consistency. The tomato & blackberry chutney is ready when you can drag a spoon through the bottom of the pan and it leaves a clean line for a few seconds. Taste and adjust seasoning if needed – a pinch of salt is all I needed when making this batch. 

4. Jar Up Your Chutney

Whilst your chutney is still hot, remove the large sprig of thyme before spooning it into sterilised jars and sealing immediately. Let the jars cool fully at room temperature before storing in a cool, dark cupboard. Don’t forget to add some sticky labels so you know which chutney you’ve made and its use by date.

5. Storing & Serving Your Blackberry & Tomato Chutney

Once sealed, this tomato and blackberry chutney will keep for up to 3 months in a cupboard. Once opened, store in the fridge and use within 3–4 weeks.

Let the chutney mature for at least a week before eating to allow the flavours to develop – trust me, it only gets better with time!


How To Serve Your Tomato & Blackberry Chutney

As with any fruity chutney, this tangy tomato & blackberry chutney pairs perfectly with cheese and charcuterie, but also works great with:

  • Roasting joints, like beef or lamb
  • Sandwiches or in a wraps
  • Toasties or grilled cheese sandwiches
  • Roasted vegetables 
  • As a gift, decorated with a label and ribbon

 

Find More Simple Chutney Recipes On Our Website

I hoped you loved making this super easy tomato & blackberry chutney – it’s bound to become a stape for you to make each and every year. Don’t forget to let me know what you think of the recipe in the comments below. 

If you’re looking for more foodie inspo and easy-peasy recipes, keep up with our food blog. We’re also active on Instagram, Facebook, or Pinterest

 

Frequently Asked Questions

Can I Use Frozen Blackberries?

Yes absolutely – and it’s a great way to source blackberries when they aren’t in season! No need to defrost them before cooking, but you may need to let the chutney simmer for an extra 5-10 minutes to evaporate the extra liquid.

How Long Does Homemade Chutney Last?

Properly sealed in sterilised jars (AKA jars that have been washed with soapy water and dried out in a warm oven to kill bacteria), your chutney will last up to 3 months. Once opened, keep it in the fridge and use it within 3-4 weeks.

When Are Tomatoes & Blackberries in Season?

In the UK and much of the Northern Hemisphere, tomatoes are at their peak from July to September, while blackberries ripen from August through early October. That means late summer is the perfect time to make this tomato and blackberry chutney, using the freshest and most flavourful produce.

Want to eat more seasonally? Check out my Month-by-Month Seasonal Eating Guide for tips on what to buy, cook, and preserve all year long.


Related Recipes

Comments


Leave a Reply