Blackcurrant chutney

    1 hour 15 min

    This chutney is a tasty accompaniment for a cheese plate or cold cuts. It is moderately sweet and spicy.

    30 people made this

    Makes: 2 jars

    • 300g blackcurrants
    • 1 fresh red chilli
    • 1 red onion
    • 1 tart apple
    • 4 tablespoons white balsamic vinegar or apple cider vinegar
    • 2 oranges, juiced
    • 200g light brown soft sugar
    • 1 teaspoon salt
    • 1 teaspoon yellow mustard seeds
    • 1 dried chilli (optional)

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Wash and dry the blackcurrants. Cut the chilli in half and remove the seeds. Mince the chilli and onion. Peel, core and coarsely grate the apple.
    2. Place all ingredients in a heavy pot and bring to the boil. Reduce the heat to a simmer and cook in the open pot till the liquid has evaporated and the chutney has thickened, about 1 hour. Stir once in a while to make sure it does not stick to the bottom of the pot.
    3. Pour the piping hot chutney into sterilised jars and put the lids on immediately.

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