Redcurrant Chutney is a traditional British recipe for a classic tangy chutney made from a base of redcurrants, sugar and vinegar with mixed spices, onion, ginger and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Redcurrant Chutney.
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This is a tangy chutney based on redcurrants that pairs nicely with fatty meats and fish as well as game. A chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
Ingredients:
1 Medium Onion, peeled and diced
3cm piece of fresh Ginger, scraped and chopped
1-2 Medium Garlic Cloves, peeled and chopped
3 Slices lemon pared zest or about 2 tsp grated lemon zest
1 tbsp Oil
500g Redcurrants (fresh or frozen)
225g Sugar
2 tbsp Vinegar
Spices:
1 tsp Mustard Seeds (Black or brown)
½ tsp Salt
¼ tsp freshly-ground Black Pepper
½ tsp ground Cumin Seeds
½ tsp ground Coriander Seeds
½ tsp ground Turmeric
1/2 tsp ground cinnamon
1-2 Medium Red chillies
1/4 star anise
Method:
Place a saucepan over medium-low heat and when hot add the oil, mustard seeds and chillies. Keep frying until the mustard seeds begin to splutter and release their nutty aroma.
Now stir in the onion, increase the heat to medium and fry for about 5 minutes, or until soft and translucent.
Stir in the ginger and garlic, frying for about a minute or until aromatic. Now stir in the redcurrants and the sugar. Stir to mix the ingredients then continue cooking over medium heat, stirring.
Add in all the remaining spices and the lemon zest then pour in the vinegar.
Stir everything to combine then bring to a rolling boil. Reduce the heat to a simmer and cook gently, stirring to allow the mixture to reduce and thicken.
When reduced to your liking take out and discard the whole spices (including the chillies) and discard.
Continue reducing the chutney until it reaches the setting point (this is 105C on a confectioner's thermomenter). Alternatively drop some hot chutney on an ice-cold plate, if it crinkles when you try and move it with your thumbnail it's set. If not ready, continue cooking for 5 minutes and test agin.
When ready, pour the into clean and sterilized jars that have been warmed in an oven and fill up to the top. Secure tightly with vinegar-proof lids.
Store in a cool place away from direct sunlight and humidity. Keep in the fridge once opened.
