This richly spiced blackberry chutney recipe from Peter Joseph makes a great sauce to add a little spicy warmth to your dishes.

  • Heat the olive oil in a pan. Add the fennel seeds, bay leaves and chopped ginger. Stir for a minute, then add the blackberries.
  • Cook for a minute, then add the degi mirch powder and water. Mix gently, cover the pan and leave to simmer for couple of minutes.
  • Season to taste and the blackberry chutney is ready to serve


  • 1 tbsp of olive oil
  • 1 tsp ginger, chopped
  • 150g of blackberries
  • 1/2 tsp fennel seeds
  • 3 bay leaves
  • 1 tsp degi mirch powder
  • 3 tbsp of water
  • salt, to taste