Summary

Ingredients

• 1 kg currants, red
• 250 g shallot (s)
• 1 lemon (s), untreated
• 1 orange (s), untreated
• 15 g chilli pepper (s), reen
• 250 ml vinegar, honey vinegar or mild white wine vinegar
• 400 g suar
• 2 bay leaves
• 1 teaspoon salt

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Instructions

1. Peel and finely dice the shallots. Finely chop the chilli.
2. Peel the skin of the lemon and orange very thinly (without the white!) And then cut into very fine strips. Squeeze out both.
3. Strip the currants from the panicles with a fork.
4. Put all ingredients in a large saucepan and bring to a boil. Then reduce the heat to the lowest level and let it boil down. This takes between 1.5 and 2 hours, depending on the liquid.
5. Stir again and again in between. At the end, stick with it and stir frequently, as the chutney thickens and there is a risk of it burning.
6. Fill into twist-off jars, close them immediately and turn them upside down. Let cool upside down.
7. The chutney is hot and fruity and goes very well with game, red meat or grilled food.