Apple And Red Currant Chutney Recipe

Monday 30 March 2020

Apple And Red Currant Chutney Recipe

Bring to the boil then boil on a medium heat for 30. Remove stalks from redcurrants and place in a heavy bottomed pan with the sugar and vinegar.

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Put chutney in jar or bowl cool and refrigerate up to one month.

Apple and red currant chutney recipe.

It will thicken more when it cools.
This currant chutney adds a perfect finish to a sandwich or a selection of cold meat dishes.
My friend and neighbour carol dropped me in a selection of berries that she had grown in her garden and asked me if i could use them.

200g light soft brown sugar.
12 cup dark raisins.
The currants add a lovely texture and just the right amount of kick.

1 scant teaspoon salt.
The deep red colour adds a vibrant colour to any dish.
Place on a medium heat and warm through.

1 teaspoon brown mustard seeds.
14 cup red currant jam 3 tablespoons cider vinegar 1 tablespoon unsalted butter 2 teaspoons finely chopped peeled fresh ginger 1 cinnamon stick 1 shallot chopped kosher salt.
12 red apple diced.

Add currants onion apple and spices.
Bring to a boil over medium high heat.
Im hoping he chutney thickens in the jar as still a fair bit of juice and turns red.

Slice the lime into 4.
A recipe for redcurrant and red onion chutney.
The chutney turned an unappealing brown until the cranberries went in.

2 jars depending on size 2 oranges juiced.
2 tbsp olive oil.
Add the chopped onion red pepper garlic ginger cayenne pepper and the rosemary.

1 small red pepper seeded and diced.
Red current and red onion chutney ingredients 2 medium red onions peeled and cut into thin wedges.
A simple but so tasty chutney that fits both cheeses and cold meats.

Bring to boil and simmer being careful not to burn mixture.
I kept the eating apples very chunky as previous reviewers have said in fact they were so chunky i worried they were too big for a chutney.
Saturday august 10 2019.

In a large saucepan combine the apples currants tomatoes onions honey vinegar water garlic mustard seeds pepper and ginger.
Cook over low heat stirring often until mixture starts to thicken about 15 minutes.
Black and red currant chutney this recipe uses fresh currants.