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Blackcurrant Chutney


  • 500g Thawed Mr Jeffares Frozen Blackcurrants
  • 500g soft Brown Sugar
  • 250ml Red Wine Vinegar
  • 1 Medium Red Onion finely chopped
  • 1 large Garlic Clove finely chopped
  • 125g finely chopped seedless Raisins
  • 2 heaped teaspoons English Mustard powder
  • 2 heaped teaspoons of ground Ginger
  • 1 teaspoon of Salt
  • Black pepper to taste


Put the blackcurrants, vinegar, onion, garlic,mustard and ginger into a heavy bottomed pan. Bring the ingredients to the boil. Let the mixture boil for 10 minutes or until the onion has gone soft. Allow to cool until it goes from hot to partially warm. Following this, add the sugar, salt and pepper and stir well. Bring the mixture slowly to a simmer. Check that all the sugar has dissolved. Once this is done, bring it once again to the boil, boil it vigorously for 10 minutes. Pour the chutney into sterilized jars and place the lids on while it is still hot. The chutney can be consumed once cooled. For a richer taste, leave it to sit for a period of time. 

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