A quick to make chutney perfect to combine with a curry after an afternoon gathering the fruits in the wild. Blackberries grow on hedgerows throughout most of Europe and are as prevalent in city parks and waste ground as the countryside. However don’t pick them too low to the ground (dog pee!) and don’t pick from the side of busy roads to avoid nasty pollution. Blackberry season is typically the end of August and the month of September. Legend has it that you shouldn’t pick after the end of September as the devil will have peed on them, but it’s probably the damp weather that will have spoiled them.



Makes about 2 jars


150g of blackberries

Half tsp fennel seeds

3 bay leaves

1tsp ginger, chopped

1 tsp chilli powder

3 tbsp water

1 tbsp olive oil

salt to taste



Light your fire in the firepit. Heat the oil in your kotlich, then add the fennel seeds, bay leaves and chopped ginger, sauté for a couple of minutes then add the blackberries. Don’t let the fire get too hot, use small to medium wood.

Cook for 5 minutes then add the chilli powder and water. Mix gently, then leave to simmer for a few more minutes. Season to taste and the chutney is ready to serve.

If you’ve any left it will keep fridge for a couple of weeks.