Name: Black Currant Chutney
Ingredients: 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

Description

A chutney that is both warming and lightly tart.

Ingredients

Scale

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

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Instructions

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.
Waterbath can for 15 minutes.
Remove from the canner.
Cool.
Label.
Let the chutney age for 4 weeks before sampling to let the flavors meld.