Blackcurrant chutney
(1)
1 hour 15 min
This chutney is a tasty accompaniment for a cheese plate or cold cuts. It is moderately sweet and spicy.
Corinna
30 people made this
Ingredients
Makes: 2 jars
- 300g blackcurrants
- 1 fresh red chilli
- 1 red onion
- 1 tart apple
- 4 tablespoons white balsamic vinegar or apple cider vinegar
- 2 oranges, juiced
- 200g light brown soft sugar
- 1 teaspoon salt
- 1 teaspoon yellow mustard seeds
- 1 dried chilli (optional)
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Wash and dry the blackcurrants. Cut the chilli in half and remove the seeds. Mince the chilli and onion. Peel, core and coarsely grate the apple.
- Place all ingredients in a heavy pot and bring to the boil. Reduce the heat to a simmer and cook in the open pot till the liquid has evaporated and the chutney has thickened, about 1 hour. Stir once in a while to make sure it does not stick to the bottom of the pot.
- Pour the piping hot chutney into sterilised jars and put the lids on immediately.
