Last summer Troy reached into our fridge and slathered a gorgeous piece of sourdough bread with haskap chutney thinking it was jam*

It’s not jam! But it is amazing!

Pictured here on a bean burger it’s also freakin awesome on regular burgers, chicken or pork—and even brie.

This is a delectable treat for sure!

Just don’t put it on your peanut butter sandwich. Unless that’s your thing, and then, well…cool!

*Alright, it was not jam he was reaching for it was spread Haskap Spread.

Haskap chutney

If you are looking for a bit of added zing to your burger this haskap chutney recipe is perfect for you! Sweet and tart, it pairs perfectly with a nice big burger with cheese. We particularly like the haskap chutney paired with brie on our burgers! Pairs well with both meat and bean burgers.
Prep Time 10 mins
Cook Time 50 mins
Course condiment
Servings 1 cup


  • 1 tbls olive oil
  • 2 tbls minced onion
  • 2 tsp minced ginger*
  • 1 medium garlic clove
  • 2 cups frozen haskaps
  • 1/4 cup red wine vinegar
  • 1/4 cup dark brown sugar
  • 1/4 tsp salt


  • In a large saucepan, heat the oil and onion over medium heat until they start to brown. Add in the fresh garlic and fresh ginger.
  • Once the garlic is fragrant add in the haskap berries, red wine vinegar, brown sugar and salt. Bring the sauce to a boil.  
  • Reduce heat and let the sauce simmer until it thickens. This will take between 30-40 minutes. If you are struggling to thicken the sauce, add a small amount of corn starch.   
  • Once thickened enjoy the haskap ketchup on your favourite burger or store in the fridge for up to a week!


*If you do not have fresh ginger you can substitute with ¼ teaspoon dried ground ginger. If using ground ginger as a substitute add it during step 2 instead of step 1. 
Keyword Condiments, haskap berry, Haskaps, Ketchup