Currant Chutney




Rating: 3.78 / 5.00 (115 Votes)


Total time: 1 hour

Ingredients:















Instructions:

For the currant chutney, rinse the currant in cold water and shake dry. Pluck the berries from the stems with a fork. Remove the stalks and seeds from the chili peppers and cut them into fine strips. Peel and dice the onions. Peel and finely chop the garlic and ginger root. Finely grate some orange peel and squeeze out the juice.

Heat oil in a saucepan and fry the onions in it. Add mustard seeds and garlic and fry briefly. Pour the vinegar and now add the remaining ingredients. Bring to a boil and simmer for about 40 minutes until the chutney has a thick consistency. In the meantime, keep stirring. The chutney is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trace remains visible.

While still hot, pour the currant chutney into prepared twist-off jars, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and allow to cool.

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