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Currant chutney

Currant chutney


3/4 kg currants

1/4 kg apples

100 g raisins

1 fresh ginger root

125 g vinegar

1/4 kg rock candy

60 g chopped almonds

1 pinch of curry powder

1 pinch of clove powder

1 pinch of aniseed

1 teaspoon mustard powder


Jars with lids


Wash the currants and remove the panicles. Wash the apples, remove the core and cut into thin slices. Wash the raisins and peel the ginger root and cut it very small.

Boil the vinegar with the rock sugar in a pot until the sugar has dissolved. Then add the fruit, raisins, ginger, chopped almonds, curry powder, clove powder, anise and mustard powder and let everything cook for about 1/4 hour. It can then be poured into sterilized, hot jars. Close the jars tightly and let them cool.


The currant chutney tastes good with dark and light meat.

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