Easy Blackcurrant Chutney

This easy blackcurrant chutney is delicious and just packed with amazing flavour. Perfect with a ploughman’s lunch or sharing platter and of course for livening up sandwiches etc too.

Why you’ll love this recipe

• Blackcurrant chutney isn’t something you can buy in the shops so it is just a wee bit special.
• Like all chutney recipes this is super easy to make even if you have never tried any sort of preserving before.
• The taste – blackcurrant chutney is fresh and zingy and sweet and spicy too.

Blackcurrants grow prolifically here in Scotland (something to do with our damp summers) so I like to make full use of the harvest from my garden by making lots of blackcurrant goodies from simple blackcurrant jam to blackcurrant salsa, Blackcurrant vodka and a whole lot more.

So whether you grow your own blackcurrants, forage for them in the hedgerows or buy them I the shops, this blackcurrant chutney recipe really is one you should try.

Ingredients for blackcurrant chutney

Don’t be put off by the number of ingredients involved in making blackcurrant chutney. As with most chutneys the bulk of the ingredients are actually spices that you probably have in your store cupboard already.

Blackcurrants – Make sure your blackcurrants are ripe and black, discard any that are remotely greenish or red.

Fruit and Veg – I use a red onion for this recipe, you can use any onion you like but I do like the flavour of red onions here. Garlic, a chilli pepper and apples are required too.

Vinegar – use white wine vinegar, red wine vinegar of cider vinegar. These all do the job nicely and let the blackcurrant flavour shine through.

Sugar – All chutney needs sweetness and I use soft brown sugar here. The slightly caramel-like flavour adds a depth to your blackcurrant chutney which makes it even more special.

Spices – Cinnamon, ginger, black pepper and allspice berries bring their punch and heat to your chutney.

How to make blackcurrant chutney

Like all chutney recipes this one is really easy to make. Unlike jam making where you must boil to a specific setting point with chutney it just takes a it of time and you can easily see when it’s ready in the pan.

The most hands-on part of making your blackcurrant chutney is chopping up the apples, onion, garlic and chilli to start with.

After that it really is just a case of chucking everything into a nice high sides pan and letting the cooker do the work.

Bring everything to a boil and then just let it simmer for about 40 minutes.

The fruit will have softened and everything come together rather like jam.

You will know when your chutney is ready when you can drag your wooden spoon along the bottom of the pan and it leaves a clear trail for a moment.

Carefully ladle the chutney into sterilised jars and pop on the lids. Now set the chutney aside for about 2 weeks to let it mature and for those flavours to blend together perfectly.

How much does this make?

This recipe will make approximately 5 x 200g jars of blackcurrant chutney. Thats a lot of chutney so it is great for giving as gifts in holiday baskets etc.

How long will this keep?

Your blackcurrant chutney will keep for over a year in a cool cupboard. Once opened store in the fridge and use within a month.

How to serve blackcurrant chutney

This chutney is perfect with a ploughman’s lunch or as part of a sharing platter with cheeses, cold meats etc.

Serve it on crusty bread of crackers with cheese or on a good old fashioned grilled cheese sandwich.

Blackcurrant chutney goes very well with rich meats so have it on the table when you have a roast.

Looking for more fabulous blackcurrant recipes? Then check these out before you go;

Spiced blackcurrant sorbet

How to make Cassis (French liqueur)

Blackcurrant and rosemary fruit cheese

Homemade blackcurrant vinegar