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.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
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.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
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;
How to make Cassis (French liqueur)
Blackcurrant and rosemary fruit cheese
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy Blackcurrant Chutney
Ingredients
- 500 g blackcurrants
- 300 g apples
- 1 red onion
- 1 red chilli minced
- 1 clove garlic minced
- 400 ml vinegar white wine, red wine or cider vinegar
- 450 g brown sugar
- 1 cinnamon stick
- 2 tsp ground ginger
- 3 tsp salt
- 1 tsp black pepper
- 1 tsp allspice berries crushed
Instructions
- Chop the apples and onion and toss them into a pan with all the other ingredients
- Heat gently till the sugar has dissolved then bring to the boil then lower the heat a little and simmer for about 40 minutes or until your wooden spoon dragged along the base of the pan leaves a clear trail
- Carefully ladle into sterilised jars and pop on the lids.Set aside for 2 weeks to allow the chutney to mature before using.
I would love to try this recipe, can you let me know how many onions to use please? Thank you.
Hi ev
Just one onion, I used a red onion but you can use others instead. Hope this helps.
K
Tried this, so easy and it tastes really good, thanks for sharing.
Do you use the whole cinnamon stick and remove before putting into jars?
Hi Sue
Yes you use a whole cinnamon stick and remove it before potting up the chutney into jars.
K