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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.


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