Red Currant Onion Chutney
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
Ingredients
- 2 cups (500 mL) stemmed red currants
- 1/3 cup (75 mL) granulated sugar
- 3 tbsp (45 mL) cider vinegar
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) black or yellow mustard seeds
- 10 black peppercorns
- 6 whole cloves
- Half cinnamon stick
- 1/2 tsp (2 mL) ground ginger
- 1/2 tsp (2 mL) salt
- 1 large Spanish onion or sweet onion, diced
- 1/4 tsp (1 mL) cayenne pepper
Preparation
In saucepan, bring currants, sugar, vinegar and 1/3 cup/75 mL water to boil; reduce heat and simmer, covered, until currants begin to fall apart, about 15 minutes. Pressing down on solids, strain through fine sieve (discard solids).
In saucepan, heat oil over medium heat; fry together mustard seeds, peppercorns, cloves, cinnamon, ginger and salt until mustard seeds begin to pop, about 1 minute. Reduce heat to medium-low; add onion and cook, stirring often, until softened but not browned, about 12 minutes.
Stir in currant juice and cayenne; bring to boil. Reduce heat to low and simmer, covered, for 10 minutes; uncover and simmer, stirring often, until reduced and thickened, 7 to 8 minutes. Let cool. Refrigerate for up to 2 weeks.
Makes about 2 cups/500 mL.
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