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Prepare fresh ingredients. Chop garlic, chop ginger, and dice onion. Peel the lemon.
Heat up a saucepan with oil and add mustard seeds and chili pepper. Keep on a lower heat setting to temper spices.
Stir in onion and keep over a medium heat setting. Sauté onion to soften a bit.
Stir in ginger and garlic, also sauté for a minute or so.
Stir in red currants and sugar. Mix up and keep over a medium heat setting.
Season with your spices by adding them all, salt, pepper, cumin, coriander, turmeric, star anise, cinnamon, and lemon peel. Also pour in the vinegar.
Mix and bring to a rolling boil. Reduce heat and allow your chutney to simmer slowly over a low-heat setting.
When reduced, take out the whole spices, including the chili pepper, and discard them.
Reduce chutney further to desired consistency.
Pour chutney into clean jars and fill up to the top. Close with lids.