An Ancient Recipe for Blackcurrant Chutney

Evening kitchen at Bealtaine CottageFinally, finally coming to the bottom of the freezer and the last of last years Blackcurrants…so many of them…over 150lbs!

I have eaten Blackcurrants every day since last summer.

kitchen at Bealtaine CottageI have a very simple meal that I make with them…raw food vegan!

It’s simply putting a handful of sunflower seeds in the blender with 3 or 4 big handfuls of organic oats.


Add soya or other vegan milk, or dairy if that’s your choice.


Add 1/4 lb of frozen Blackcurrants and some Maple Syrup to taste.


The result is a cross between an ice cream and a smoothie…spoon it out and enjoy!

Blackcurrant ChutneyThis evening I have made four pound pots of delicious Blackcurrant Chutney. Blackcurrant ChutneyThe recipe is quite ancient…passed down to me from someone very close.

The taste of this chutney is unique and delicious and not to be compared to any other!

Here’s the recipe…

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

1 heaped teaspoon 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 and cover tightly when cold.

Lysimachia Punctata on the table in the kitchenMost delicious and you can adjust the ingredients to taste and to suit…not too much though!

This recipe was handed down from my great grandmother, Mary Ann Higgins-Baxter, who grew masses of Blackcurrants on her small farm on the Derry Road in Omagh, County Tyrone.

Bealtaine Cottage PermacultureThis was the thatched cottage owned by my great grandmother. (9)It was recommended by Mary Ann that the Blackcurrant Chutney be served with Goats Cheese, which she made herself from the many goats she kept and milked.

Blessings XXX Colette


  1. I thought chutney would be just the thing for all these black currants I have. And that’s how I came to find your corner of digi-world. I too am a 1-woman show with a farmy place in Wisconsin that needs and receives endless love from me. And bonus points because I also LOVE old recipes! And this one comes with deep roots that will heretofore remind me of the great grandmother I never knew who also came to the U.S. from Ireland. Thanks for sharing it.

  2. Just wondering today what to do with my glut of blackcurrants. Then I came across your recipe and the lovely story of your great-grandmother. Your blog is a joy and a comfort especially in these strange times. Thank you!

  3. Is your Great Grandmother’s house a cob cottage? I love the idea of being able to build your own house from the resources on your land 🙂

  4. Thank you for sharing the photo of your great grandmas cottage. And her wonderful recipe. I hope to be able to give that a try next year. It sounds so full a flavor a bit of sweet and tangy at the same time. Yum. These memories and images are priceless. You have come full circle – your great grandma would be so proud of your paradise garden fairy land small holding.

  5. Thanks for this delicious sounding recipe Colette – also meant to say in this (and last post) we LOVE the ‘snowflakes’ – still a ‘magical’ thing for most of us in OZ. The pic of your grandmother’s cottage is also wonderful !

  6. Do you think this chutney can be made using frozen blackberries. The season in Canada is long gone!

Your comments are welcome!