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5 from 1 vote

Red Currant Rosemary Chutney

A bold, tangy chutney made with red currants, rosemary and warm spices. Perfect with cheese, grilled meats or spread on buttered bread. Surprisingly versatile and full of character.
Prep Time10 minutes
Cook Time15 minutes
Course: chutneys
Servings: 4
Calories: 172kcal

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
US Customary - Metric

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

  1. South Indian spin – Sizzle six curry leaves with the mustard seeds and finish with a grind of black pepper.
  2. Balsamic depth – Swap half the lime juice for a splash of good balsamic vinegar for a rounder acidity.
  3. Summer berry mix – Replace one third of the currants with raspberries or blackberries for a softer berry note.
  4. Smoky heat – Add a pinch of chipotle powder with the garam masala to bring gentle smoke and background heat.
  5. Herbal switch-up – Trade the rosemary for thyme or tarragon to nudge the flavor toward a lighter, more herbal profile.
  6. 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.
  7. Whole-spice pop – Lightly crush a few green cardamom pods and let them simmer with the chutney. Fish them out before jarring.

Nutrition

Calories: 172kcal | Carbohydrates: 38g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 149mg | Potassium: 350mg | Fiber: 5g | Sugar: 29g | Vitamin A: 46IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 1mg