A recipe for redcurrant and red onion chutney
Saturday, August 10, 2019
My friend and neighbour, Carol dropped me in a selection of berries that she had grown in her garden and asked me if I could use them. I decided to use the redcurrants to make some chutney. To be honest, I have never ever used a red currant in anything before so this was a bit of a risk. Happily it was a risk that paid off as the chutney was delicious!
When I decided to try a chutney, I thought that the redcurrants would go well with red onion. I looked at lots of chutney recipes and combined all my favourite bits to create this recipe. I was a bit anxious about tasting it as it could have been a disaster but to my delight, it really was really tasty. This is definitely one I will be making again.
I would recommend giving this a go, if you do, the recipe is detailed below.
- 400g redcurrants (removed from the stalks)
- 3 tbsps olive oil
- 3 red onions (halved and cut into thin wedges)
- 3 red peppers (deseeded and chopped into small chunks)
- 2 red chillis (deseeded and finely chopped)
- 2 cloves of garlic (peeled and finely chopped)
- knob of ginger (peeled and finely chopped)
- 15og muscavado sugar
- 100mls white wine vinegar
- 100mls balsamic vinegar
- 1 tsp salt
- 1 tsp 5 spice powder
- place the peppers and onions in a bowl and mix with the olive oil to coat well
- Fry in a pan until cooked and slightly charred
- place all the other ingredients (except the redcurrants) in a saucepan and heat until the sugar is melted, bring to a simmer
- add the onions and peppers and simmer for 15-20 minutes until thickened and syruppy
- Add the redcurrants and stir in until they start popping open but still have their shape
- Pour into steralised jars and seal
Instructions
- Array
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