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Redcurrant chutney
A nice English recipe. The vegetarian side dish contains the following ingredients: red currants (a 500 g, rotted), red onions (in thin rings), red wine vinegar, balsamic vinegar, light brown caster sugar, fresh ginger root (grated) and black peppercorns (bruised).
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Ingredients
Directions
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Bring to the boil in pan berries, onion, vinegar, sugar and ginger.
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Stir until all the sugar has dissolved.
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Add salt and pepper.
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Chutney uncovered on low heat, possibly on flame distributor, in 40 min.
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Gently reduce to thick sauce.
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In the meantime, stir a few times.
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Wash the pot and lid in hot soda water, rinse with boiling water and allow to dry on a clean tea towel.
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Remove the gingerbread chutney in a clean jam jar and allow to cool.
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Keep chutney in a refrigerator.
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Unopened for several weeks in the refrigerator.
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Delicious with fried pork tenderloins..
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Nutrition
0Calories
Sodium0% DV1.305mg
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber20% DV5g
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