Fancy an exciting and exceptionally tasty accompaniment with meat, game, and poultry? Here you’ve got it! Sweet and tangy, this 5-ingredient sugar-free Keto Red Currant Chutney is a fabulous condiment and a great way to use zippy red currants now when they are in season.
How to make this Sweet and Tangy Red Currant Chutney
Like all my recipes, also this chutney is easy to make. Just combine all ingredients in a saucepan, cook until thick — and that’s it!
So, without further ado, let’s take a look at how to prepare this easy and tasty keto condiment:
Take a large saucepan and add 4 cups (950 ml) fresh (or frozen and defrosted) red currants…
…finely chopped medium red onion (about 2 oz = 55 g)…
…4 crushed garlic cloves…
…1/2 cup (120 ml) erythritol-based brown sugar substitute (I use Sukrin Gold)…
…and 1/3 cup (80 ml) raw apple cider vinegar.
Place over medium-low heat.
Simmer, partially covered, until thick. This takes about 20–30 minutes.
Mix thoroughly every 5–10 minutes.
Remove from heat and let cool first to room temperature, then refrigerate.
Transfer into a glass or ceramic jar and serve with meat, fish, or poultry.
Here, I have a keto bun filled with pulled elk (!) and this red currant chutney. I have to say it was super delicious! Yum!
How I came up with this Keto Red Currant Chutney recipe
I was planning to post something entirely else here on my blog this week. However, one evening when I was meditating, I suddenly got the idea of making red currant chutney. Well, I have one bush full of red currants (you might remember that from my last week’s post) in my yard, and I wanted to use the berries somehow. Last week, I made a keto pie with red currants, but as the idea of keto red currant chutney suddenly hit me, I knew it was a recipe I wanted to develop and post here on my blog.
Chutneys are an exciting and a fabulous way to enjoy fruity flavors on a keto diet. I’m a big fan of chutneys as they are so simple, so flavorful, yet so easy to make. Chutneys make excellent accompaniments, especially with meat, but also with game and poultry. I’ve posted some chutney recipes here on my blog before, like this Rhubarb Chutney and this Spicy Keto Plum Chutney. Both are bursting with palate-pleasing flavors. (By the way, I’ve always wondered where the expression ‘palate-pleasing’ comes from as you don’t have any taste buds in your palate!)
So, I thought red currant chutney is a fabulous addition to my repertoire of keto chutneys. Well, but what ingredients do I actually need in addition to red currants? At least vinegar, sweetener, garlic, and some kind of onion. My Rhubarb Chutney recipe uses regular yellow onion, while my Spicy Keto Plum Chutney uses leek. Soon, I thought red onion would be the perfect onion variety for my red currant chutney. It would lend a lovely reddish hue, just perfect with the bright red berries.
I also pondered over the sweetener. I wanted to make this chutney a bit sweeter than my other chutneys. I didn’t want to use stevia because of its faint sweetness and bitter aftertaste. On the other hand, I didn’t want to use my favorite sweetener, powdered erythritol, either, as it tends to have a cooling aftertaste. Suddenly, I realized brown sugar substitute would work perfectly in this recipe. It would lend a delicious caramel note and deepen the color of the condiment. Moreover, my favorite brown sugar substitute, Sukrin Gold, doesn’t have any aftertaste. It sounded like a winner!
Next, I was calculating the amounts of the ingredients. I thought 4 cups (950 ml) of red currants would be a good base. Based on my previous chutney experiments, I chose to add 1 chopped red onion (by the way, I use ready chopped frozen red onion as it makes the preparation super easy) and 4 cloves of garlic. I thought 1/2 cup (120 ml) raw apple cider vinegar would provide just enough tanginess, and 1/3 cup (80 ml) Sukrin Gold would lend enough sweetness.
Now, I was ready to conduct my first experiment. I put all ingredients into a saucepan and cooked the mixture until thick. I actually used too low heat, and it took about an hour to get thick chutney! I also had whole garlic cloves that stayed whole in the chutney and didn’t blend in, so I decided to use crushed garlic cloves in my next experiment.
I was pretty happy with the chutney, but there was a tad too much vinegar to my taste. Well, I’m not that big fan of tangy flavors, so I just prefer a slight, mouth-watering tang. Moreover, I would have preferred still a bit sweeter chutney, so I clearly needed to increase the amount of sweetener. Other than that, I was satisfied with the taste and the consistency.
My next experiment was so successful, and I was ultimately happy with it, so it turned out to be the final recipe. I also increased the heat when cooking the chutney, so the cooking time was about 25 minutes. All in all, I was remarkably delighted about my keto red currant chutney: the flavor was subtly sweet, slightly tangy, and I just loved the brisk berry burst the red currants lent. Marvelous!
Here’s the recipe for you to enjoy:
- 4 cups = 950 ml red currants
- 1 medium red onion, finely chopped
- 4 garlic cloves, crushed
- 1/2 cup = 120 ml erythritol-based brown sugar substitute
- 1/3 cup = 80 ml raw apple cider vinegar
- Combine all ingredients in a saucepan.
- Simmer, partially covered, over medium-low heat until thick. This takes about 20–30 minutes. Mix thoroughly every 5–10 minutes.
- Remove from heat and let cool first to room temperature, then refrigerate.
- Serve with meat, fish, or poultry. Store in the fridge for up to one week.
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Tips for variations
You can get a more versatile tang to this chutney by replacing half of the vinegar with freshly squeezed lime or lemon juice. Also, peel from citrus fruits like lime peel, orange peel, or lemon peel lends exciting and versatile fruity flavor.
Feel free to add some chopped fresh chili or dried chili for heat. Also, smoked chili brings a fascinating, piquant flavor.
Warm spices are great with berries. Star anise would both bring exquisite taste and plenty of health benefits, especially in these weird times.
To reduce carbs, replace part — or maybe half — of the red currants with cranberries. Like that, you’ll get about 1.9 grams net carbs per tablespoon of chutney.
This week, I’ve continued translating the English version of my keto-vegan book. I had a good run with that, but I was also working a lot on Ketokamu things. I actually did a soup experiment that we might start selling in stores in addition to our two existing vegetable puree soups.
On Saturday, I was supposed to have a picnic in Pyynikki, Tampere, but it was raining and thundering, so we went into a restaurant. The picnic (that now turned into an “indoor picnic”) was organized by coaches Kaisa W. Koskinen and Mirika Laurila, who host UniversumiPodcast (in Finnish) and talk about all kinds of mind-blowing things. I have been listening to them a lot and really like their style. The picnic was delightful and we had a lot of fun.
And naturally, as I love baking, I have baked a lot of keto treats during this week. For example, these mini muffins with freeze-dried strawberries, mini brownies with walnuts, and vanilla shortbread cookies were just a part of the bakings I did this week. If I could, I would bake every day (and if somebody would eat all those bakings!)