Hello my dear ones!
To pack summer into jars and open them in winter – that would be wonderful, wouldn’t it? Like just to squeeze those few extra degrees of heat into a container and use them when it’s colder. But sadly, this is not possible.
At least not when it comes to weather. Instead, we can preserve all those lovely summer fruits, all the berries, cherries and even veggies! Just like this simple red currant chutney that will only take you a short while to make. But you’ll be able to enjoy it till long after red currant season when it’s starting to get colder outside. Let me show you how to make it!
Red Currant Chutney
for 2-3 small jars
- 500 g red currants
- 2 red onions
- 1 apple
- 1 chili
- 100 ml balsamic vinegar
- 100 ml orange juice
- 175 g brown sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
Wash the currants and remove them from the stalks using a fork. Peel the apple and onions and finely dice. Deseed the chili and cut it into small pieces as well.
Saute the onions and chilli together with some oil in a pot and then add the orange juice and vinegar. Add the red currants, apple, brown sugar, salt and mustard seeds, and let everything simmer for about an hour and a half on medium heat until it reaches a jam-like consistency. Keep stirring so it doesn’t stick.
The fill the chutney into clean glasses, close tightly and allow the glasses to cool for 5 minutes while standing upside down. Chutney preserved that way will keep fresh for several months.
Oh and by the way: That combination in the pictures of delicious bread with baked camembert and some red currant chutney is delicious and a great idea for dinner!
So easy to make! The most difficult part might be to not have it stick to the bottom of the pan 😀
Do you like chutney? Or do you prefer to make jam from summer fruits?
Stay sweet & HAPPY COOKING!