clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


A chutney that is both warming and lightly tart.


  • 8 cups black currants washed, destemmed
  • 1 cup cider vinegar
  • 1 cup sugar (I used organic)
  • 4 inch piece of ginger, peeled and grated
  • 1 medium onion, peeled, finely diced
  • 2 garlic cloves, peeled and finely diced
  • 1 tablespoon cardamom seeds (no pods just the fine seeds)
  • 1/2 teaspoon salt
  • 2 tablespoons mustard seed, whole


  1. Mix all the ingredients in a large saucepan and simmer over medium heat stirring occasionally.  When the mixture reaches the gel stage (about 40 minutes), place in canning jars.  Wipe the rims. Add two piece lids.
  2. Waterbath can for 15 minutes.
  3. Remove from the canner.
  4. Cool.
  5. Label.
  6. Let the chutney age for 4 weeks before sampling to let the flavors meld.

Recipe Card powered byTasty Recipes