Traditional Blackcurrant Chutney
450gm of Frozen Organic ViBERi Blackcurrants
250ml White Vinegar
450gm Brown Sugar
115gm of Raisins
30gm of Mustard Seeds
50gm Finely diced onion
15gm Ground ginger (or a tsp of fresh grated ginger)
- Cover the blackcurrants with the vinegar and cook them until they are soft.
- Stir well and boil for 10-15 minutes or until at your desired consistency..
- Pour into sterilised jars and put the lid on while hot to allow them to self-seal.
Alterations can include the addition of balsamic vinegar, chili, cinnamon or sultanas instead of raisins. Keep general quantities the same and have fun with it!