This chutney came about because I had a bunch of red currants that were too tart to snack on, but too pretty to ignore. I threw in some rosemary and a few spices I often reach for - mustard seeds, cumin, a bit of garam masala - and it turned into something more interesting than I expected. It’s sharp, slightly sweet and savory all at once.
I’ve always liked the idea of chutneys that don’t just sit quietly on the side of the plate. This one speaks up. The rosemary adds something herbal and unexpected and the spices pull it into a direction that’s more familiar in Indian cooking than in European fruit preserves. It’s not a traditional chutney by any means - more of a hybrid - but that’s what makes it fun to use. And once you’ve made a batch, you’ll start finding excuses to pair it with all sorts of things.
Red Currant Rosemary Chutney
Ingredients
- 400 g fresh red currants stripped from stems
- 1 small red onion finely diced (about 60 g)
- 15 g fresh ginger peeled and minced
- 1 garlic clove minced
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala or mild curry powder
- 80 g whole cane sugar
- 2 small rosemary sprigs leaves minced (roughly 2 tsp)
- Juice of ½ lime about 1 Tbsp
- ¼ teaspoon fine sea salt plus more to taste
Instructions
- Warm a small saucepan over medium heat and melt the coconut oil.
- Add mustard seeds and cumin seeds. Cook 30 seconds until the seeds start to pop.
- Stir in onion, ginger and garlic. Sauté 2 minutes until the onion softens.
- Sprinkle in garam masala. Cook 30 seconds to bloom the spices.
- Tip in red currants, sugar, rosemary, lime juice and salt. Bring to a gentle simmer, then lower the heat.
- Cook for 12–15 minutes, stirring occasionally, until the currants break down and the mixture thickens to a loose jam. I usually leave a bit of texture, but you can go smoother if that’s your thing - both ways work.
Notes
- Choosing currants – Frozen red currants work fine. Add them straight from the freezer and give the pan an extra minute to come back to a simmer.
- Sweetness check – Taste near the end. If the currants were on the sweeter side, you may want to dial the sugar back next time or brighten things up with an extra squeeze of lime.
- Texture control – For a chunkier finish stop cooking as soon as the largest currant skins burst. For a smoother spread let it go the full 15 minutes, then mash lightly with a fork.
- Keeping it – Store in a clean jar in the fridge for up to two weeks. The flavors settle after the first day so it actually tastes better once it has had time to rest.
- Freezer option – Spoon cooled chutney into silicone ice-cube trays. Freeze, then pop the cubes into a zip bag. Handy for single-serve portions.
Twist ideas
- South Indian spin – Sizzle six curry leaves with the mustard seeds and finish with a grind of black pepper.
- Balsamic depth – Swap half the lime juice for a splash of good balsamic vinegar for a rounder acidity.
- Summer berry mix – Replace one third of the currants with raspberries or blackberries for a softer berry note.
- Smoky heat – Add a pinch of chipotle powder with the garam masala to bring gentle smoke and background heat.
- Herbal switch-up – Trade the rosemary for thyme or tarragon to nudge the flavor toward a lighter, more herbal profile.
- Maple lift – Use maple syrup instead of the cane sugar. Lower the heat slightly and give it an extra few minutes so it thickens again.
- Whole-spice pop – Lightly crush a few green cardamom pods and let them simmer with the chutney. Fish them out before jarring.
Nutrition
FAQ
Can I use frozen red currants?
Yes. Frozen currants work perfectly — no need to thaw them first. Just add them straight to the pan and give it an extra minute or two to come back to a simmer. The flavor stays just as bright.
Can I make this chutney less tart?
If your currants are very sharp, stir in a little more sugar or an extra splash of balsamic vinegar near the end. You can also add a few raspberries or even a diced apple to mellow it out.
How long does it keep?
It stays fresh for up to two weeks in the fridge when stored in a clean, sealed jar. The flavors actually round out and deepen after the first day, so it’s even better the next time you open it.
Can I freeze it?
Absolutely. Once cooled, spoon it into small containers or ice cube trays, freeze, and transfer to a zip bag. It defrosts quickly and keeps the flavor beautifully.
What pairs best with this chutney?
It’s great with grilled chicken or lamb, on a cheese board, or even just spread on buttered bread. It also works surprisingly well with roasted vegetables, baked brie, or smoky fish.
Can I adjust the spices?
Definitely. The rosemary and garam masala combination gives it character, but you can play around — swap rosemary for thyme, or add a pinch of chili powder or smoked paprika if you like more warmth.
Is there a way to make it smoother?
Yes. For a smoother texture, cook it a little longer and mash lightly with a fork, or give it a quick pulse with an immersion blender once it’s cooled a bit.
This chutney has a personality of its own — sharp, herby, and just a little unexpected. It’s one of those recipes that seems fancy but comes together fast and adds a spark to almost anything you pair it with. Once you’ve made a jar, you’ll start seeing ways to use it everywhere — from simple toast to grilled meats or cheese platters. If you give it a try, I’d love to know what you paired it with.
Mary says
Made this to go with grilled chicken and wow, such a good match! Made a small batch to test and now I wish I’d tripled it 🙂
Bernhard Schaus says
So glad you liked it! Grilled chicken sounds perfect with it and I know that small batch regret all too well 😀