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Black Currant Chutney

about 2 1/4 cups
Dressings, Dips & Sauces


Dairy Free Gluten Free Low Sodium Vegan Vegetarian

Nutritional Facts Per Serving

0.4 g
12 g
1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 48
  • Fat 0 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   2 mg
  • Carbohydrate 12 g
    • Fibre   1 g
    • Sugars  
  • Protein 0.4 g
    • Vitamin A 0 %
    • Vitamin C 17 %
    • Calcium 1 %
    • Iron 2 %


Place the apricots, raisins, brown sugar, juices and spices in a medium pot. Set over medium-high heat and bring to a slow simmer. Reduce heat to maintain that slow simmer. Simmer, stirring occasionally, 5 minutes. Add the apple, return to a simmer, and simmer 5 minutes more. Mix in the currants and cornstarch/water mixture, return to a simmer, and cook until lightly thickened and the currants are just tender, about 2 minutes. Cool chutney to room temperature, and then refrigerate in a tightly sealed jar until ready to serve. Chutney will keep at least a week in the refrigerator.

Serving Suggestions

Serve this chutney as a condiment for cheese and crackers, or with one of Indian-style dishes in our collection such as Indian-spiced Pink Salmon Barbecued in Foil, Tandoori Chicken Legs, or Curried Lamb Chops with Mint Yogurt.

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