REDCURRANT & ROSEMARY CHUTNEY

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Redcurrant & Rosemary Chutney image

A delicious sweet chutney, perfect for every occasion.

Provided by fieldchooks

Time 40m

Yield Makes Jars

Number Of Ingredients 9

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

Steps:

  • Remove stalks from redcurrants and place in a heavy bottomed pan with the sugar and vinegar. Place on a medium heat and warm through.
  • Add the chopped onion, red pepper, garlic, ginger, cayenne pepper and the rosemary. Stir all together.
  • Bring to the boil then boil on a medium heat for 30 minutes. The chutney may appear runny but will thicken/set when cooled.
  • Pour the chutney into warmed jars and leave to cool.

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