Ingredients

  • 3 cups fresh or frozen (thawed) black currants 
  • 1 fresh red chili, with seeds removed and chopped (or 3/4 tsp. red pepper flakes)
  • 1 red onion, chopped
  • 1 tart apple, peeled, cored and grated
  • 3 tablespoons balsamic vinegar
  • 2 oranges, juiced
  • 1 cup light brown soft sugar
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard seeds

How to make it

1. Wash and dry the blackcurrants. Cut the chili in half and remove the seeds. Mince the chili and onion. Peel, core and coarsely grate the apple.

2. Place all ingredients in a heavy pot and bring to the boil. Reduce the heat to a simmer and cook in the open pot until the liquid has evaporated and the chutney has thickened, about 1 hour. Stir occasionally to make sure it does not stick to the bottom of the pot.

3. Fill sterilized jars to 1/4 inch from the top with piping hot chutney and put the lids on immediately.