Chutney with Black Currants and Pear
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g currants, black, already sorted
- 2 onion (s), red
- 1 pear (s)
- 1 orange (s)
- 1 small chilli pepper (s)
- 50 ml white wine vinegar
- 100 g suar, brown
- 1 teaspoon salt
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cut the peeled onions into small cubes. Peel the pear as well, remove the core and also dice. Core the chilli pepper and cut into fine cubes. Squeeze the orange. Heat the oil in a saucepan and sauté the diced onions and chili pepper pieces. Deglaze with the orange juice and vinegar. Then add the sugar, the diced pears and the red currants that have already been picked from the panicles. Add the salt and then simmer everything in an open saucepan over a low heat until all the liquid has evaporated and a thick and viscous mass has formed. This takes about 1 hour or more. Finally, be careful not to burn the chutney. Fill into 2-3 small jars and close tightly.
- The chutney can be served with grilled meat or cheese. Also nice to give away.
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