Redcurrant chutney

Ingredients for 4 servings:

• 500 g currants, red
• 1 apple
• 1 large onion(s)
• 1 tbsp rosemary, dried and shredded
• 2 tbsp oil
• 1 tsp salt
• 300 g gelling sugar, 2:1

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

4 glasses of 200 ml each

Peel and core the apple, and dice finely. Chop the onion and also dice finely. Fry both together with the oil and rosemary in a pan until fragrant. Add the currants and simmer for about 5 minutes, stirring well. Remove from the heat, let cool, and blend everything thoroughly in a blender. Add the salt and gelling sugar, and season to taste. Bring to a boil, simmer briskly for about 3 minutes, and immediately pour hot mixture into sterilized jars, seal, and turn upside down. Once the jars have cooled, turn them upside down again. Use with: meat, poultry, and as a dip, with grilled and roasted dishes!