Today we are going to cook a popular Indian sauce for the winter. It greatly diversifies your everyday menu. I prefer to cook red currant chutney without hot pepper, but if necessary, it can be added together with berries.
Ingredients
- Red Currant - 1 kg
- Onion - 2 pieces
- Vinegar - 50 ml
- Vegetable oil (odorless) – 3 tbsp.l .
- Cinnamon - 2 sticks
- Allspice - 3 peas
- Ground black pepper - 0,5 tsp.
- Sugar - 120 g
- Salt - 50 g
- Water - 150 ml
Step-by-step cooking recipe
Peel the onion from the husk and cut into large pieces.
Put on a preheated frying pan with oil and fry for 2-3 minutes.
Remove the onion, pour the currant berries into the pan.
Add hot water, spices, sugar and simmer for 10 minutes, stirring occasionally.
Catch the cinnamon and throw it away. Add salt to the sauce and pour in the vinegar.
Simmer for another 2 minutes, spread out in sterilized jars and roll up.
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