Spicy currant chutney

Ingredients for 1 servings:

• 1 kg currants, red
• 250 g shallot(s)
• 1 lemon(s), untreated
• 1 orange(s), untreated
• 15 g chili pepper(s), green
• 250 ml vinegar, honey vinegar or mild white wine vinegar
• 400 g sugar
• 2 bay leaves
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spicy fruity chutney with the typical sour aromas of red currants

Peel and finely dice the shallots. Finely chop the chili. Very thinly peel the pith from the lemon and orange (without the white part!) and then cut into very fine strips. Juice both. Strip the currants from the stalks with a fork. Place all ingredients in a large pot and bring to a boil. Then reduce the heat to low and simmer. This will take between 1.5 and 2 hours, depending on the liquid. Stir occasionally. Stay with the chutney at the end and stir frequently, as it will thicken and there is a risk of it burning. Pour into twist-off jars, seal them immediately and turn upside down. Let cool upside down. The chutney is spicy and fruity and goes very well with game, red meat, or grilled food.