blackcurrant chutney

I personally would not use blackcurrants in a chutney.
And in my very extensive preserving book library I cannot find a recipe  any where.

I did make a blackberry chutney once but it was too pippy and didn't float my boat!

IMO I think they are better suited to jam, jelly or frozen to make into puddings through the year.

What you could do tho' is to make a savoury blackcurrant and apple jelly with vinegar to eat with roast meats.

Again I wouldn't use all blackcurrants as they have an intense taste.
This is not a tried and tested but I would think that it would work, taste wise. It will certainly work and set.
2 and 1/2lb bramley apples chopped with the  cores and skins
2 and 1/2 lb of blackcurrants

Put fruit in preserving pan with 1 pint water and simmer until soft and pulpy. About 45 mins
Add 1 pt distilled white vinegar and simmer for a further 5 mins then put through a jelly bag over night. Don't squeeze or it would go cloudy.
Measure the juice and add 1lb of sugar to every pint of juice
Boil to a set.

If you feel you want a intense taste you could just use all blackcurrants or 3/4 blackcurrants.

Another idea would be to use a couple of tablespoons of mixed peppercorns, roughly crushed to the jelly once set.

I would suggest tho' that you make a small test sample first to see if you like it.
Hope it helps.
Di

Not tried but have found this one

1 lb Blackcurrants
1 lb moist brown sugar
1/4 lb chopped seedless raisins
1oz crushed mustard seeds
1oz chopped onion
1/2 oz  ground ginger
2 ozs salt
1/2 pint distilled white vinegar
Cover the currants with the vinegar, and cook them gently until they are tender.
Let them cool, then mix in all the other ingredients.
Stir well together, boil up for about ten minutes, and bottle.

http://bealtainecottage.com/tag/blackcurrant-chutney/

Not tried but have found this one

1 lb Blackcurrants
1 lb moist brown sugar
1/4 lb chopped seedless raisins
1oz crushed mustard seeds
1oz chopped onion
1/2 oz  ground ginger
2 ozs salt
1/2 pint distilled white vinegar
Cover the currants with the vinegar, and cook them gently until they are tender.
Let them cool, then mix in all the other ingredients.
Stir well together, boil up for about ten minutes, and bottle.

http://bealtainecottage.com/tag/blackcurrant-chutney/

Thanks for the recipe, just made 4 jars this evening. I altered it a bit, a full onion finely chopped, tablespoon ground ginger, tablespoon of dried mustard powder, I did not have any mustard seeds, and much less salt.
It is quite sweet so will use a bit less sugar next time. I imagine it will be nice with pork instead of apple sauce or with poultry for a change from cranberry sauce.