Redcurrant chutney

Fruity-sour and with a subtle chili kick

Königskind Redcurrant Chutney is a fruity-spicy specialty made from 75% redcurrants, refined with shallots, redcurrant liqueur, honey, and a pinch of chili – handmade by Uwe König in his small gourmet manufactory in the Bergisches Land region. A versatile companion for cheese boards, baked cheese, burgers, and potato pancakes.

The Redcurrant Chutney from Königskind is a fruity-sour seasoning sauce with a distinct berry aroma, in a 185g jar from Wiehl in the Bergisches Land region. With 75% redcurrants, a little sugar, shallots, a dash of redcurrant liqueur, honey, salt, and a pinch of chili, only a few hand-picked ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. The chutney is handcrafted by Uwe König and his team and gently bound with natural pectin.

Berry-sour, slightly tart, and with a warming chili note

Once opened, the typical scent of red, sun-ripened redcurrants rises – sour-fruity, with a slight tartness that is somewhat rounded off by the berry liqueur. The consistency is pleasantly thick, with visible berry pieces that provide texture when spooned. The color is a bright, deep red, immediately reminiscent of hand-picked redcurrants.

On the tongue, the Redcurrant Chutney begins with a full berry acidity, then comes the finely balanced sweetness of sugar and honey, followed by the warm tone of the shallots and a delicate chili tingle that becomes noticeable at the very back of the palate. The balance of acidity, sweetness, and spice is beautifully calibrated – a classic berry chutney with character, without drifting into jammy sweetness.

We enjoy it with baked cheese, potato pancakes, and venison

The Redcurrant Chutney is a wonderfully versatile companion. Particularly convincing with a classic cheese board: with a ripe Camembert, creamy Brie, or a strong Comté, its fruity acidity is perfectly showcased. On crispy baguette with a little goat cheese and a dollop of redcurrant chutney, every dinner becomes a small aperitif scene.

We also like it with warm baked cheese: a small Camembert or goat cheese in the oven for 10 minutes, topped with the chutney – a wonderfully umami-fruity dinner with crispy bread and lamb's lettuce is ready. It's a classic partner for game and roasts: venison goulash, saddle of venison, or duck breast pair wonderfully with the berry acidity. It's also a delight on burgers instead of ketchup, in sandwiches with Brie, with potato pancakes and sour cream, or with baked feta.

Our tip: stir a spoonful of redcurrant chutney into a sauce for venison roast or beef fillet – the acidity enhances the meat flavors without overpowering them. Equally worthwhile from the Königskind kitchen are the classic Mango Chutney, the spicy-aromatic Orange Chutney, and the matching Fig Mustard for the cheese board. Further delicacies can be found in our Königskind collection.

Uwe König and his kitchen under the Ziegenbusch in Wiehl

The Königskind gourmet manufactory is the passion project of Uwe König. What began as a hobby in his home kitchen in 2005, he expanded into self-employment in 2014 due to the growing demand for his chutneys and fruit spreads. To this day, all Königskind products are cooked in the kitchen "unterm Ziegenbusch" in the Bergisches Land region between Gummersbach and Nümbrecht – all by hand, in manageable quantities, with the support of his wife Sabine.

Uwe König uses only untreated fruit for his Redcurrant Chutney and consistently refrains from artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste of the fruit and the season in which they were picked. In addition to the Redcurrant Chutney, we also carry Mango Chutney, Orange Chutney, Plum Chutney, Fig Mustard, and fruit spreads from the same kitchen – all products with the same signature style.