Currant Chutney
Not sure what else to make with your berries? This recipe is for you! Currant chutney is a perfect match for all sorts of meat dishes. It also pairs beautifully with cheeses. A vivid idea for anyone tired of turning currants only into jam and compote. This recipe lets you see these berries from a completely different, often unexpected angle. The chutney comes out bright and full-flavored, and the color is incredibly beautiful. The best part is that the chutney needs no cooking — which means it keeps the maximum amount of vitamins.
TATYNA
Recipe author
Currant Chutney
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
1 g
Fats 0 %
0 g
Carbohydrates 95 %
19 g
80 kcal
GI:
58
/
0
/
42
- Chutney is an Indian sauce that can be made from all sorts of berries or fruit. As a rule, chutney tastes sweet with spicy notes. The add-ins can be anything — spices, various vinegars, wine, onion, chili pepper, mustard. In short, a wide field for experimentation! Today I suggest making currant chutney. For this recipe you'll need fresh, ripe berries — half red and half black currants. The riper the berries, the sweeter the sauce. Sort the berries, remove the stems, then wash the currants and lay them out on paper towels to dry. Next, transfer the berries to a bowl of a suitable size. Mash the berries with a potato masher — you can also use a fork. Mash thoroughly so all the berries are crushed. Add the balsamic vinegar to the berries, then the honey. It's best to use fresh, liquid, clear honey; otherwise, melt the honey in a water bath (without heating it above 40–50°C). Add salt and ground black pepper and mix everything well. Be sure to taste it and, if needed, adjust the sauce to make it saltier and spicier. The sauce is ready! You can serve it right away or put it in the refrigerator if you plan to use it a bit later. Chutney is best eaten the same day. The ideal touch is to garnish it with small mint leaves when serving. Bon appétit!
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Black currants - 38 kcal/100g
- Frozen black currants - 44 kcal/100g
- Red currants - 39 kcal/100g
- Balsamic vinegar - 88 kcal/100g
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