Redcurrant Chutney

Story – Old Recipes from old Books

Redcurrant Chutney


  • 250 grams Redcurrants
  • 140 grams Muscavado sugar
  • 200 milliliters White balsamic vinegar
  • 2 Cloves Garlic, Finely chopped
  • 1 tablespoon Fresh ginger, Finely chopped
  • 1 Red chili, Deseeded and finely sliced
  • 2 tablespoons Olive Oil
  • 1 Red Onion, Finely sliced
  • 1/4 teaspoon Pectin
  • 3 tablespoons Fresh coriander, Finely chopped
Redcurrant Chutney and pork brawn
Redcurrant Chutney and pork brawn


  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the onions, chili and ginger to the pan and fry till the onions are soft and translucent.
  3. Add the garlic and fry until the garlic starts to change color.
  4. Mix the pectin into the sugar and add the sugar and vinegar to the pan.
  5. Stir to mix well. Bring the mixture to a simmer and add about two-thirds of the red currants.
  6. Keep stirring until the mixture thickens.
  7. Taste and season with salt and pepper.
  8. Continue to simmer until the sharp vinegar taste is cooked out. Add the remaining red currants and fresh coriander.
  9. Simmer for another 3 or so minutes stirring.
  10. Remove from the heat and allow to cool. Pour into glass air-tight containers and refrigerate until needed.



3 Comments Add yours

  1. joelzgibbs says:

    This looks so good make me some please

    1. If you get to my part of world, pop in and we’ll make some.

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