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Redcurrant & Rosemary Chutney
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Redcurrant & Rosemary Chutney

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Jars
A delicious sweet chutney, perfect for every occasion.


  • 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


  • STEP 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.
  • STEP 2
    Add the chopped onion, red pepper, garlic, ginger, cayenne pepper and the rosemary. Stir all together.
  • STEP 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.
  • STEP 4
    Pour the chutney into warmed jars and leave to cool.

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A star rating of 4.5 out of 5.2 ratings

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