Red currant chutney is a savory, vibrant berry preserve.
It's tart, sweet, zesty, and full of flavors!
Global Food Recipes
with Spices and Herbs
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TL;DR
Chutneys are savory preserves. They originated in India, yet evolved to something else in the West. Traditional Indian chutneys are spiced sauces, served with a snack or dosa.
Western chutneys, like this red currant chutney, resemble jams and relish, but they are savory and include Indian spices and vinegar to help preserve the chutney.
So this, red currant chutney, is a recipe that I made up, but which was inspired by some Indian chutneys and European jams. It's like a cross between the two!
Red currants are sour ruby red berries that start to ripen end of June and July. If you like red currants, then check out my red currant jelly.
Ingredient Notes
Full recipe in the recipe card further below.
- red currants — fresh or frozen berries without the green parts
- sugar — any, helps to preserve.
- onion — yellow or purple
- ginger and garlic — fresh, also helps to preserve
- vinegar — any that you like and use
- oil — vegetable oil, or rapeseed or canola, or sunflower.
- lemon peel or lemon zest — must be untreated (no pesticides)
- salt and black pepper
- chili pepper — fresh or dried, I used peri peri chili, but you can use any that you like and get
- cinnamon — stick or ground
- mustard seeds — black or brown/red
- cumin powder
- coriander powder
- star anise — just a corner
The combination of these spices makes this chutney so unique. Every spice elevates the taste of the red currants. And they also help in preserving the chutney.
The sugar balanced the flavors and makes sure that the chutney will last for weeks and months.
The vinegar is also a preservative and the onion lends the chutney an unmistakable savory touch.
Process Overview
Step 1
Prep ingredients.
Chop onion, garlic, ginger. Peel Lemon.
Step 2
Temper mustard seeds and chili pepper, saute onion, garlic ginger.
Add fruit with sugar and remaining spices and vinegar.
Step 3
Cook down chutney and stir occasionally.
Cook to desired consistency, take out whole spices, and pour in a jar when done to store.
📖 Recipe
Red Currant Chutney Recipe
Ingredients
- 1 Medium Onion
- 1 Inch Ginger Fresh fresh
- 1-2 Medium Garlic Cloves fresh
- 3 Slices Lemon Peel or about 2 teaspoon lemon zest
- 1 Tablespoon Oil
- 1 Pound Red Currants fresh or frozen
- ½ Pound Sugar
- 2 Tablespoon Vinegar
Spices
- 1 Teaspoon Mustard Seeds Black or brown
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- ½ Teaspoon Cumin Seeds Ground
- ½ Teaspoon Coriander Seeds Ground
- ½ Teaspoon Turmeric Ground
- 1 Stick Cinnamon Ground or ½ teaspoon ground
- 1-2 Medium Red Chili Pepper any variety
- 1 Corner Star Anise
Instructions
- Prepare fresh ingredients. chop garlic, chop ginger, and dice onion. Peel lemon.1 Medium Onion, 1 Inch Ginger Fresh, 1-2 Medium Garlic Cloves, 3 Slices Lemon Peel
- Heat up a saucepan with oil and add mustard seeds and chili pepper. Keep on a lower heat setting to temper spices (that means to fry spices in oil for a short time to release flavors). Careful, mustard seeds jump out. Do that for a minute or so or until you can smell the nutty fragrance of the mustard seeds.1 Tablespoon Oil, 1 Teaspoon Mustard Seeds, 1-2 Medium Red Chili Pepper
- Stir in onion and keep over a medium heat setting. Saute onion to soften a bit.1 Medium Onion
- Stir in ginger and garlic, also saute for a minute or so.1-2 Medium Garlic Cloves, 1 Inch Ginger Fresh
- Stir in red currants and sugar. Mix up and keep over a medium heat setting.1 Pound Red Currants, ½ Pound Sugar
- Season with your spices by adding them all, salt, pepper, cumin, coriander, turmeric, star anise, cinnamon and lemon peel. Also pour in the vinegar.3 Slices Lemon Peel, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, ½ Teaspoon Cumin Seeds Ground, ½ Teaspoon Coriander Seeds Ground, ½ Teaspoon Turmeric Ground, 1 Stick Cinnamon Ground, 1 Corner Star Anise, 2 Tablespoon Vinegar
- Mix and bring to a rolling boil. Reduce heat and allow your chutney to simmer slowly over a low heat setting so that it can reduce slowly. That way the flavors will develop.
- When reduced, take out whole spices, including chili pepper, and discard them.
- Reduce chutney further to desired consistency. You can also check with a thermometer if it is set. 220 Fahrenheit/ 105 Celsius is the setting temperature. Or drop some hot chutney on an ice cold plate, if it runs it is not set.
- Pour chutney into clean jars and fill up to the top. Close with lids. If you use jars with a rubber gasket, boil the rubber first in water to kill all the germs.
- Store in a cool place away from direct sunlight and humidity. Keep in the fridge once opened.
Notes
Equipment
- 080 Weck Mini mold jars (2.7 oz/80 ml)
Nutrition
Uses
We use our red currant chutney just like we use lingonberry jam, we serve it with meats. For example, schnitzel, steak, pork roast to just give you an idea.
The tart spiced flavors make it a great addition served like a thick fruity and chunky sauce with most main course meals.
I also think that it works great served along with a cheese or charcuterie board. Or think of using it instead of fig jam in the beautiful baked brie appetizer.
Storing
Store your chutney in clean sterilized jars and lock with a clean lid.
Pour the jam up to the rim so that there is no air trapped between the chutney and the lid.
Close the lids and turn them upside down to create a vacuum. Turn it back face up after a little while.
The fruit chutney is good for at least 10 months if prepared and stored as per instruction.
Keep in the fridge once you open the jar. Moreover, please don't eat from the spoon and dip it back into the chutney, this will just reduce the shelf life and mold can grow that way.
FAQs
Yes, it will appear liquid when cooking hot, Especially red currant sets really well because it is rich in natural pectin.
You can freeze your chutney in small batches, but you don't really need to because it holds really well outside on your shelf if you prepare it the way I explained it.
Hi Helene
I'm in the process of making the chutney but I admit to be confused with the red chili. Do I leave it whole and pull it out with the lemon peel and cinnamon stick or was I supposed to chop it up. The video shows you adding your chili but not removing.
Thanks
Diana NZ
Hi Diana, yes, the chili needs to be taken out and discarded. In the recipe card you will find where it says to remove and discard whole spices. I added a line for the chili to make it more clear. Thanks!
Hi Helene, This is my second time making this recipe.The first time I tried this recipe everyone LOVED it. So I am making it again! It is awesome! Have you ever tried dates instead of sugar?"
Hi Maisie, sorry for the late reply. I haven't tried this particular recipe with dates, but I recently developed a separate date chutney recipe, which I will post in the coming months. I think you should give it a go with dates and then let us know how it turned out.
Great recipe can’t wait to try it - now my currants are ready to be picked. Just wondering how long you can store unopened as I want to give some to my father in September 2023.
Hi Alice, if you followed my preparation and storing instructions, the chutney should be good for up to 10 months. You can also add another layer of protection by water bath canning the chutney.
Can you put this in a hot water canner? Or, is just filling jars with hot chutney, then flipping, enough? I have so many red currants; looking forward to trying this!
Hi Heather, I developed this chutney recipe based on french jam recipes and water bath canning is not commonly done for french jams because they remain good for at least 10 months if prepared and stored as per instruction. Yet, if you want to add another layer of protection to your homemade chutney, you are free to take them through a water bath canner. I have a dedicated guide on water bath canning, which you might find useful.
I wonder why you use the term “piece” what on earth is a piece of onion? I’m going to try one whole onion! Same with lemon, and garlic. Sounds delicious but not east ti sort recipe.
Hi Sheila, thanks for letting me know, I just changed that to avoid confusion.
Please define “3 slices of lemon peel”
Hi Paul, With a peeler, peel 3 pieces from top to down, and you have 3 slices. You can see those 3 slices in STEP 2 of the step by step images further on top and in the video (video pops up when you scroll from top down). I also shared a measurement in lemon zest in the recipe card, which roughly translates in 3 slices = about 2 Tsp of concentrated lemon zest. I hope this helps.
This chutney is so amazing that I had to make a triple batch so I could share with my sister and kids! What a great way to use our abundant currant crop.
Awesome, glad you guys loved my chutney recipe. 🙂
You use American jargon we can hardly understand example lemon ,do you mean grated skin,your steps don’t say about cooking and what temperature etc etc anyrate will give it a try regards Robin (male)Devizes England
Hi Robin, the recipe card is at the bottom of the post with US and metric measurement details. All the cooking instructions and temperature etc are mentioned there in detail. The recipe video, where you can watch how it's done, is a pop-up video. The recipe video won't be accessible if you use an ad blocker.