Recipe Apple/currant chutney

This original version of chutney allows you to preserve your redcurrants and enhance them. Very fragile and rare, they must be used quickly so grab your jars! Try this recipe which combines the taste of redcurrant with the sweetness of onion and the acidity of granny apple.

Chutney pommes/groseilles
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Preparation time:
Heat treatment time:
45 min
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Number of persons: Several
  • 350 g of redcurrants
  • 200 g of onions
  • 70 cl of cider vinegar
  • 700 g of sour Granny Smith apples
  • 1 teaspoon of chilli powder
  • 20 cl of apple juice
  • Juice of half a lemon
  • 500 g of granulated sugar
  • 1 stick of cinnamon

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Rinse the currants and destemm them. peel and slice the onions. Peel the apples, remove the core and seeds, cut them into small cubes and sprinkle them immediately with lemon juice.
  • Combine fruit, onions, apple juice and sugar in a stainless steel pot, and bring gently to a boil.
  • Add the vinegar and spices, and continue cooking over moderate heat, stirring constantly, for at least 45 minutes, so that the mixture thickens.
  • When the consistency of the mixture is that of a thick puree, remove from the heat and fill your jars up to 2 cm from the rim, close and immediately proceed to the heat treatment, 45 minutes at 100°C.

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