The recipe didn't specify what kind of currants to use, so I used dried currants, the most readily available variety. Of course they plumped up to about twice their size upon cooking. After the fact, I am guessing that the currants were supposed to be fresh, though unfortunately those are difficult to find.

In spite of this, the chutney tastes wonderful, and I'm looking forward to using it on poultry and venison. If I make it again, I will use only one cup of dried currants, if I can't find fresh. I would also recommend doubling the garlic and red pepper; I doubled both, but considering the increase in volume of the dried currants, it could have used more of each.