John Myers
Currant Chutney
The perfect currant chutney recipe with a picture and simple step-by-step instructions.
- 1 kg Black currant fresh
- 4 piece Chilli red fresh
- 8 piece Onion red
- 4 piece Pear fresh
- 200 ml Balsamic vinegar
- 200 ml Freshly squeezed orange juice
- 400 g Sugar brown
- 1 teaspoon Salt
- 4 tablespoon Walnut oil
- Peel and dice the onion. Cut the chilli into rings and sauté in the oil.
- Deglaze with vinegar and orange juice
- Mix in the sugar, diced pears and currants, lightly salt.
- Let it simmer until the liquid has almost evaporated. Pour into well-cleaned and hot-rinsed glasses and turn upside down for about 5 minutes
- The quantity refers to the glasses
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