Currant Chilli Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g shallot (s), finely diced
- 1 orange (s), peel grated
- 1 lemon (s), grated zest and 2 tablespoons juice
- 125 ml black currant juice
- 50 grams sugar
- 2 bay leaves
- 0.5 teaspoon ½ salt
- 1 kg currants, red, stripped
- 1 chilli pepper (s), red, pitted, finely diced
- 350 g preservin suar 2: 1
Print Recipe
Pin Recipe Instructions
- Bring the currant juice with sugar, bay leaves, salt, shallots and the grated zest of orange and lemon to the boil and simmer uncovered over a low heat for about 15 minutes until the juice caramelises.
- Add the berries, chilli, preserving sugar and lemon juice, bring to the boil again and simmer for 4 minutes while stirring.
- Pour hot into well-cleaned jars and close. Put in a cool place and let soak for a few days before use.
- Makes about 1 kg of chutney. Unopened, it will keep for about 6 weeks in the refrigerator.
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