Redcurrant & Rosemary Chutney
Member recipe

Redcurrant & Rosemary Chutney

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(1 ratings)

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Serves 1 - 7 Jars

A delicious sweet chutney, perfect for every occasion.

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  • 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


    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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2nd Aug, 2012
Had with cheese and biscuits was really tasty, not to sweet!
28th Jul, 2018
Is a sweet red pepper used, or a hot one?
10th Jul, 2013
How long does this chutney keep?
2nd Apr, 2014
Not sure. It's never hung around long enough in our house to find out!
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