Currant – Orange Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 orange (s)
- 250 g onion (s)
- 2 chilli pepper (s)
- 500 g currants
- 200 ml vinegar (red wine vinegar)
- 100 ml red wine
- 250 g preservin suar, 2: 1
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Wash the currants and separate them from the panicles. Fillet the oranges, cut the fillets in half and collect the juice. Peel and dice the onions. Core the chilli peppers under running water and cut into small pieces.
- Bring the vinegar, wine, salt and onions to the boil. Add the sugar, the orange pieces with juice and the clean currants and cook for 4 minutes. Fill into sterilized jars while still boiling.
- Turn the glasses upside down for 3-5 minutes and then let them cool down.
- 100 g = 97 cal / 0.1g fat / 0.6g Ew / 1.2 P.
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