Blanks

Redcurrant Chutney


Redcurrant Chutney Ingredients

  1. Red currant 1 kilogram
  2. Sugar 1/2 kilogram
  3. Wine vinegar 50-100 milliliters
  4. Cinnamon sticks
  5. Cloves 8 buds
  6. Allspice 5 peas
  7. A mixture of peppers 10 peas
  • Main Ingredients Red Currant

Inventory:

Saucepan, colander, wooden spoon, bowl and mortar.

Making redcurrant chutney:

Step 1: prepare the berries.


Sort currants, clean from vegetable debris and insects, remove from twigs. Pour the berries into a colander and rinse them gently with running water. Dry the currants.

Step 2: boil red currants.


Transfer the berries to a suitable size pan. Sprinkle with sugar and mix.

Leave the currant with sugar for at least an hour, so that the berries let the juice.

Then put the pan with berries and juice on the fire. And cook everything, stirring occasionally, until the currant falls apart and part of the liquid evaporates. It will take you about 60 minutes.

Step 3: prepare the spices.


While the berries are boiling, prepare the required amount of vinegar and the spices indicated in the list.

Put the spices in the bowl and crush them with a mortar.

You should get such a fragrant powder.

Step 4: add spices to the berries.


Without removing the pan from the heat, add spices to the berries and mix. Then pour part of the vinegar, only part, not all, then gradually you can add a little more vinegar, adjusting the taste to achieve the result you need.
With spices and vinegar, cook the chutney for more 30 minutesstirring the same way.

Step 5: harvest redcurrant chutney.


Put ready redcurrant chutney immediately, while the sauce is still hot, put in sterilized heated glass jars. Tightly tighten their covers and, turning upside down, leave to cool.
When the jars of prepared chutney have cooled, put them in a dark place for storage. It is worth recalling this wonderful preparation only after a couple of months, when it will be already late autumn outside the window.

Step 6: serve redcurrant chutney.


Serve redcurrant chutney as a sauce. It goes well with meat or fish dishes, as well as with various cheeses. Tasty and original. You will be amazed how great redcurrant chutney fits on your table, and be sure to get more jars next year.
Enjoy your meal!

Recipe Tips:

- Harvest redcurrant chutney in small jars so that after opening the billets do not stand idle for several weeks in the refrigerator, taking up space.