John Myers
Currant Chilli Chutney
The perfect currant chilli chutney recipe with a picture and simple step-by-step instructions.
- 1,5 kg Red currants fresh
- 350 g Red onions
- 1 Lime untreated
- 1 Orange untreated
- 2 Chilli red fresh
- 250 ml Mild white wine vinegar
- 1 tbsp Honey
- 450 g Sugar
- 2 Garlic cloves
- 1 tsp Salt
- 4 Bay leaves
- 1 tbsp Toasted sesame oil
- Strip the currants from the panicles, wash and drain well. Put the sugar and salt in a saucepan and cook well.
- Meanwhile, cut the onions into small cubes. Finely chop the garlic and chillies. Depending on your taste, remove the seeds from the chillies. Rub the peel of the orange and lime and squeeze the juice out of the fruit.
- When the currants have released their juice, strain everything through a fine sieve and set the currant juice aside.
- Now heat the sesame oil in the pot. Briefly sauté the onion, garlic and chilli. Caramelize the honey briefly. Deglaze with the fruit juices, add the vinegar and the orange, lime peel, bay leaves and currant juice. Bring to the boil once. Then reduce the temperature and let it boil down over a low flame for 1.5 to 2 hours until it thickens. Stir occasionally…
- Pour into prepared mason jars and allow to cool. Of course you can also put less or more chilli peppers in … It’s a matter of taste.
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