Currant Chutney

Chutney is an Indian sauce that can be made from completely different berries or fruits. As a rule, chutney tastes sweet, with spicy notes. Additives can be anything - spices, and different vinegar, and wine, and onions or chili peppers, mustard. In general, a wide field for experiments! Today I propose to cook currant chutney.

To prepare chutney according to this recipe, you need to take fresh and ripe berries - half red and black currants. The more ripe the berries, the sweeter the sauce will be. We sort out the berries, remove the twigs, then wash the currants and put them on paper towels to dry.

Next, we transfer the berries to a suitable container in size. With a potato masher, we are mowing berries. You can also use a fork. We think carefully so that all the berries are crushed.

Add balsamic vinegar to the berries, then add honey. It is better to take fresh, liquid, transparent honey. Otherwise, honey should be melted in a water bath (without heating above 40-50 degrees).

Pour salt and ground black pepper, mix everything well. Be sure to taste and, if necessary, adjust the sauce, making it more salty and spicy. The sauce is ready! It can be served immediately to the table or put in the refrigerator if you plan to use it a little later.

Chutney is best consumed on the same day. The ideal solution would be to decorate it when serving with small mint leaves.

Bon appetit!