Red Currant Chutney

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!

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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!

 

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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!

xx Kristin

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Baked in tins – Red Currant and Buttermilk Cake

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Summer. That’s the season of long evenings, where you can tell your favorite stories around the campfire. Do you know the story of the Wizard of Oz? Sure you do! To me it’s the classic american fairytale. Not as romantic and square as some of the fairytales from the Brothers Grimm or Mr. H.C. Andersen. Or can you name another story where the bad witch ends up flat as a pancake thanks to a flying house?

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Besides lovely little Dorothy and her fantastic sparkly red shoes her companions are the most adorable characters: The cowardly lion in search of bravery, the scarecrow, who wishes to be smart and – my favorite – the tin man, who wants to ask the wizard for a heart. In the end he doesn’t need wizardry because he already proved during their journey that he is everything but heartless and there’s a soft core behind his hard shell.

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His character inspired me and I developed an unusual recipe for you: Red currant & Buttermilk Cake baked in tins! The taste is light and fruity and those cakes make a wonderful gift or can easily be taken to the next garden party you’re invited to!

Before we start, here are some words of advice:

 

  1. Take care of your fingers! Those tins can be ridiculously sharp! Never reach in there with your bare hands or you might end up with bloody hands and painful cuts! [Believe me. I tried it and it was not nice!]
  2. Only use tins opened by a can opener – not the ones with the pull off lids! Those still have little rims that A) are really sharp and B) stop your cake from coming out of the tin.
  3. Pick cans that aren’t too big in size. Different sizes and shapes are part of the plan but when you use really big tins it will take a really long time till the cake is done and the top may burn. So stick with the little ones – they’re cuter anyway.

That’s all. And now please don’t panic: When you keep all the tips in mind and actually stick to them there’s nothing that can go wrong.

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Red Currant & Buttermilk Cake

for 4-5 tins (total capacity about 1,5 l)

  • 1 egg
  • 150g sugar
  • 1 teaspoon vanilla sugar
  • 1 pinch of salt
  • 75ml vegetable oil
  • 300ml buttermilk
  • 275g flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 150g red currants

Preheat oven to 390°F. Use a brush to cover the insides of the cans with a little oil, then dust them with flour.

Wash red currants and carefully remove them from their stems. Beat egg, sugar, vanilla sugar and salt until thick and creamy. Add oil and buttermilk and mix until combined. Mix flour, baking powder and baking soda and add it to the batter. Fold in the red currants.

Fill the prepared tins about halfway with batter (this way it dosen’t spill while baking). Put the cans on a baking tray and bake for 25 (smaller tins) to 35 minutes (larger tins). Remove from the oven and let them cool on a cooling rack. Then either remove the cake carefully from the cans, serve it in the tin or wrap as a gift.

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I hope you enjoyed my little tin men with their sweet and yummy insides!

See you soon and HAPPY BAKING!
Kristin

 

PS: Who totally doesn’t like the tins can use this recipe to make muffins as well!

 

This recipe is a guest post for Hey Foodsister.