Redcurrant chutney

Name: redcurrant chutney
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: bin red currants a 500 g, fermented; 3 Red onions in thin rings; 5 tablespoons Red wine vinegar; 2 tablespoons balsamic vinegar; 200 g light brown caster sugar; 1 cm fresh ginger root grated; 8 black peppercorns bruised

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).

Ingredients

Kitchen Stuff

jam jar with screw lid or jar (content 1/2 l)

Directions

Bring to the boil in pan berries, onion, vinegar, sugar and ginger.
Stir until all the sugar has dissolved.
Add salt and pepper.
Chutney uncovered on low heat, possibly on flame distributor, in 40 min.
Gently reduce to thick sauce.
In the meantime, stir a few times.
Wash the pot and lid in hot soda water, rinse with boiling water and allow to dry on a clean tea towel.
Remove the gingerbread chutney in a clean jam jar and allow to cool.
Keep chutney in a refrigerator.
Unopened for several weeks in the refrigerator.
Delicious with fried pork tenderloins..