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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)

1tsp Salt




  1. Cover the blackcurrants with the vinegar and cook them until they are soft.
  2. Stir well and boil for 10-15 minutes or until at your desired consistency.. 
  3. 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!

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