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CHUTNEY - WILD CURRANT

The Wild Vegetarian Cookbook by Steve Brill

This pungent East Indian relish goes well with any number of main courses, and it will last for weeks in the refrigerator.

Makes 9 cups

• 5 cups wild currants or gooseberries
• 2 cups raisins
• 1 1/2 cups apple Juice
• 2 medium-site red onions, chopped
• 1 cup of red wine vinegar
• 1 cup water
• 3 tablespoons peeled and chopped fresh ginger
• 1/4 cup freshly ground yellow mustard seeds (2 tablespoons seeds)
• 2 teaspoons chili paste or 1/2 teaspoon cayenne pepper
• 1 tablespoon mellow (light-colored) miso
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground coriander seeds


Combine all the ingredients in a large saucepan and bring the pot to a boil over medium heat.

Reduce the heat to low and simmer, uncovered, until thickened, about 35 minutes, stirring occasionally.

Wild Currant Chutney will keep, tightly covered, in the refrigerator for 7 to 10 days.