Summary

Ingredients

• 250 g shallot (s), finely diced
• 1 orange (s), peel grated
• 1 lemon (s), grated zest and 2 tablespoons juice
• 125 ml black currant juice
• 50 grams sugar
• 2 bay leaves
• 0.5 teaspoon ½ salt
• 1 kg currants, red, stripped
• 1 chilli pepper (s), red, pitted, finely diced
• 350 g preservin suar 2: 1

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Instructions

1. Bring the currant juice with sugar, bay leaves, salt, shallots and the grated zest of orange and lemon to the boil and simmer uncovered over a low heat for about 15 minutes until the juice caramelises.
2. Add the berries, chilli, preserving sugar and lemon juice, bring to the boil again and simmer for 4 minutes while stirring.
3. Pour hot into well-cleaned jars and close. Put in a cool place and let soak for a few days before use.
4. Makes about 1 kg of chutney. Unopened, it will keep for about 6 weeks in the refrigerator.