Servings: Makes 6 servings
In a bowl, soak currants in vinegars; refrigerate, covered, at least 8 hours.
When currant mixture is ready, generously coat a large saucepan with oil and heat over medium heat. Add curry leaves and sauté until they release their aroma.
Add garlic and stir, then add remaining ingredients (except lime juice) and cook, uncovered, until chutney volume is reduced by one-third. Add lime juice, and serve warm or at room temperature.
From the Fall 2008 issue of O, The Oprah Magazine
We Hear You!