Hot Currant Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg currants, red
- 250 g shallot (s)
- 1 lemon (s), untreated
- 1 orange (s), untreated
- 15 g chilli pepper (s), reen
- 250 ml vinegar, honey vinegar or mild white wine vinegar
- 400 g suar
- 2 bay leaves
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the shallots. Finely chop the chilli.
- Peel the skin of the lemon and orange very thinly (without the white!) And then cut into very fine strips. Squeeze out both.
- Strip the currants from the panicles with a fork.
- Put all ingredients in a large saucepan and bring to a boil. Then reduce the heat to the lowest level and let it boil down. This takes between 1.5 and 2 hours, depending on the liquid.
- Stir again and again in between. At the end, stick with it and stir frequently, as the chutney thickens and there is a risk of it burning.
- Fill into twist-off jars, close them immediately and turn them upside down. Let cool upside down.
- The chutney is hot and fruity and goes very well with game, red meat or grilled food.
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