Red Currant Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g currants, red
- 1 apple
- 1 large onion (s)
- 1 tablespoon rosemary, dried and rubbed
- 2 tablespoons oil
- 1 teaspoon salt
- 300 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Peel and core the apple and cut into fine cubes. Cut the onion and also cut into fine cubes. Fry both together with the oil and rosemary in a saucepan until it starts to smell, add the currants and let simmer for about 5 minutes and stir well.
- Pull off the stove and let it get cold and mix everything together well in a blender, add the salt and the preserving sugar and season to taste again.
- Bring to the boil, simmer for about 3 minutes and immediately pour hot into sterilized jars, close and turn upside down.
- When the glasses are cold, turn them over again.
- Use with: meat, poultry and as a dip, with grilled and fried food!
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