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A recipe for redcurrant and red onion chutney

Saturday, August 10, 2019

My friend and neighbour, Carol dropped me in a selection of berries that she had grown in her garden and asked me if I could use them.  I decided to use the redcurrants to make some chutney.  To be honest, I have never ever used a red currant in anything before so this was a bit of a risk.  Happily it was a risk that paid off as the chutney was delicious!  


When I decided to try a chutney, I thought that the redcurrants would go well with red onion.  I looked at lots of chutney recipes and combined all my favourite bits to create this recipe.  I was a bit anxious about tasting it as it could have been a disaster but to my delight, it really was really tasty.  This is definitely one I will be making again.

I would recommend giving this a go, if you do, the recipe is detailed below.

  • 400g redcurrants (removed from the stalks)
  • 3 tbsps olive oil
  • 3 red onions (halved and cut into thin wedges)
  • 3 red peppers (deseeded and chopped into small chunks)
  • 2 red chillis (deseeded and finely chopped)
  • 2 cloves of garlic (peeled and finely chopped)
  • knob of ginger (peeled and finely chopped)
  • 15og muscavado sugar
  • 100mls white wine vinegar
  • 100mls balsamic vinegar
  • 1 tsp salt
  • 1 tsp 5 spice powder
  • place the peppers and onions in a bowl and mix with the olive oil to coat well
  • Fry in a pan until cooked and slightly charred
  • place all the other ingredients (except the redcurrants) in a saucepan and heat until the sugar is melted, bring to a simmer
  • add the onions and peppers and simmer for 15-20 minutes until thickened and syruppy
  • Add the redcurrants and stir in until they start popping open but still have their shape
  • Pour into steralised jars and seal


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