Chutney with blackcurrants and pear

Ingredients for 2 servings:

• 250 g black currants, already sorted
• 2 onions, red
• 1 pear(s)
• 1 orange(s)
• 1 small chili pepper(s)
• 50 ml white wine vinegar
• 100 g brown sugar
• 1 tsp salt
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Spicy fruity chutney with chili pepper – ideal as a gift

Cut the peeled onions into small cubes. Peel the pear, remove the core, and dice it as well. Deseed the chili pepper and finely dice it. Juice the orange. Heat the oil in a saucepan and sauté the diced onions and chili pieces. Deglaze with the orange juice and vinegar. Then add the sugar, diced pears, and the currants, which have already been sorted and removed from their vines. Add the salt and simmer everything over low heat in an uncovered pan until all the liquid has evaporated and a thick, sticky mixture has formed. This will take about an hour or more. Finally, be careful not to let the chutney burn. Pour into 2-3 small jars and seal tightly. The chutney can be served with grilled food or cheese. It also makes a great gift.