Redcurrant & Rosemary Chutney
Member recipe

Redcurrant & Rosemary Chutney

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Servings

Serves 1 - 7 Jars

A delicious sweet chutney, perfect for every occasion.

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Ingredients

  • 1kg redcurrants
  • 1kg granulated sugar
  • 250ml red wine vinegar
  • 3 medium onions, finely chopped
  • 1 medium red pepper, finely chopped
  • 2 garlic cloves, crushed
  • 3cm sized piece of root ginger, grated
  • half tsp cayenne pepper
  • 8 sprigs fresh rosemary, finely chopped

Method

    1. Remove stalks from redcurrants and place in a heavy bottomed pan with the sugar and vinegar. Place on a medium heat and warm through.
    2. Add the chopped onion, red pepper, garlic, ginger, cayenne pepper and the rosemary. Stir all together.
    3. Bring to the boil then boil on a medium heat for 30 minutes. The chutney may appear runny but will thicken/set when cooled.
    4. Pour the chutney into warmed jars and leave to cool.

Comments, questions and tips

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Comments (1)

debbibby's picture

Had with cheese and biscuits was really tasty, not to sweet!

Questions (2)

smh32's picture

How long does this chutney keep?

fieldchooks's picture

Not sure. It's never hung around long enough in our house to find out!

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