Red Currant Chutney Recipe
User Reviews
4.6
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
5 mini mold jars
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Calories
275 kcal
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Course
Condiments
Red Currant Chutney Recipe
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Spiced red currant chutney. This is a savory preserve.
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Ingredients
- 1 Medium onion
- 1 Inch Ginger Fresh fresh
- 1-2 Medium garlic cloves fresh
- 3 lices lemon peel or about 2 teaspoon lemon zest
- 1 Tablespoon oil
- 1 Pound red currants fresh or frozen
- ½ Pound sugar
- 2 Tablespoon vinegar
Spices
- 1 Teaspoon mustard seeds Black or brown
- ½ Teaspoon salt
- ¼ Teaspoon Black Pepper Ground
- ½ Teaspoon Cumin Seeds Ground
- ½ Teaspoon Coriander Seeds Ground
- ½ Teaspoon Turmeric Ground
- 1 tick cinnamon ground or ½ teaspoon ground
- 1-2 Medium red chili pepper any variety
- 1 Corner star anise
Instructions
- Prepare fresh ingredients. chop garlic, chop ginger, and dice onion. Peel lemon.
- Heat up a saucepan with oil and add mustard seeds and chili pepper. Keep on a lower heat setting to temper spices (that means to fry spices in oil for a short time to release flavors). Careful, mustard seeds jump out. Do that for a minute or so or until you can smell the nutty fragrance of the mustard seeds.
- Stir in onion and keep over a medium heat setting. Saute onion to soften a bit.
- Stir in ginger and garlic, also saute for a minute or so.
- Stir in red currants and sugar. Mix up and keep over a medium heat setting.
- Season with your spices by adding them all, salt, pepper, cumin, coriander, turmeric, star anise, cinnamon and lemon peel. Also pour in the vinegar.
- Mix and bring to a rolling boil. Reduce heat and allow your chutney to simmer slowly over a low heat setting so that it can reduce slowly. That way the flavors will develop.
- When reduced, take out whole spices, including chili pepper, and discard them.
- Reduce chutney further to desired consistency. You can also check with a thermometer if it is set. 220 Fahrenheit/ 105 Celsius is the setting temperature. Or drop some hot chutney on an ice cold plate, if it runs it is not set.
- Pour chutney into clean jars and fill up to the top. Close with lids. If you use jars with a rubber gasket, boil the rubber first in water to kill all the germs.
- Store in a cool place away from direct sunlight and humidity. Keep in the fridge once opened.
Notes
- Nutrition Serving = 1 small weck jar at 2.7 fl oz/80 ml
- Always cook your chutney over a low heat setting after you brought it to a rolling boil because the flavors need to develop. Also, high heat will cause it to jump out and you don't want a sticky mess around, or it will burn.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
62g
(21%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
237mg
(10%)
Potassium
344mg
(10%)
Fiber
5g
(20%)
Sugar
53g
(106%)
Vitamin A
131IU
(3%)
Vitamin C
53mg
(59%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5mini mold jars
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 62g | 21% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 237mg | 10% |
| Potassium | 344mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 53g | 106% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 53mg | 59% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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