6 tbsp. Golden Balsamic Vinegar pour over
150 g currants and let the currants soak for 2 hours.
1 kg tart apples peel, remove the core and cut in cubes.
Heat 125 ml Golden Balsamic Vinegar, 200 g brown sugar-candy dissolve in the vinegar. Then add the apples and 2 chopped onions and let sauté for 10 minutes.
Add the currants, 2 tsp. ground ginger, 1 tsp. coriander, 1 pinch cinnamon, 1 pinch piment and 1 pinch mustard powder and let the mixture boil for about 1/2 hour.
Fill the chutney into jars and close tightly.
