Redcurrant, peach and sour cherry chutney

I have to admit that it never occurred to me that redcurrants could feature as the star ingredient in a chutney. I bought these on a whim because they looked like beautiful gems. And then I didn’t know what to do with them. I considered throwing them over salads… ice cream…duck… and then I found a recipe for a very hot and spicy redcurrant and red pepper chutney. That didn’t appeal, so I made this instead.

It’s always (I make it often) a resounding success, so popular I often give it as a gift. It will keep at least a week in the fridge, or longer depending on how much you reduce it.

Goes well with sausages, duck, venison, cold roast beef, ham, and all kinds of cheese, especially goat cheese. Try Riblaire St Varent.

Redcurrants and peaches are in season from June to September.

redcurrant chutney recipe
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