Currant and Date Chutney

Like gooseberries and cranberries, fresh currants are highly acidic, and therefore quite tart and sour. Though they can be eaten raw, most people prefer them transformed into sugar-sweetened cooked jams, chutneys, fruit syrups or desserts. Red and white currants are less well known than black famous in England as a vitamin C rich, delicious beverage called Ribena. I prefer red currants for this chutney.

 

Preparation and cooking time: about 30 minutes

 

Ingredients

• Fresh red currants, washed and stemmed – 2 cups (245 g) 

• Jaggery or maple sugar – ½ cup (120 g) 

• Chopped soft dates – ¾ cup (120 g) 

• Monukka or Muscat raisins – ¼ cup (40 g) 

• White grape juice – ¼ cup (60 ml)  

• Cayenne pepper – ¼ teaspoon (1 ml) 
• Ginger, nutmeg, cloves and cinnamon – ¼ teaspoon (1 ml) each

• Salt – ½ teaspoon (2 ml) 
 

Preaparation

Combine all of the ingredients in a 3-quart/liter heavy stainless steel or enamel saucepan, place over moderate heat, and, stirring occasionally, bring to a gentle boil. Reduce the heat to moderately low and cook for about 20 minutes or until the liquid is thick. (it should reach 215 F/101 C on a thermometer). Serve at room temperature, or refrigerate, covered, for 3-4 days.
 

Makes
About 2 ¼ cups (530 ml)

 

By Yamuna Devi Dasi