• 2 Tbsp. dried currants
• 2/3 cup apple cider vinegar
• 2/3 cup sherry vinegar
• olive oil
• 20 fresh curry leaves
• 8 cloves garlic sliced
• 8 shallots thinly sliced
• 2 lbs plum tomatoes chopped
• 1 3-inch piece ginger root peeled and grated
• 2/3 cup palm sugar or light brown sugar
• 4 cups stewed tomatoes
• 2 tsp. salt
• 1/4 cup methi or 2 Tbsp. dried basil and 1/4 cup maple syrup combined
• 2/3 tsp. cayenne pepper
• 2 tsp. fresh jalapeno minced
• lime juice to taste

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.