Red apple and black current chutney, preserve

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Pumkinpie
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Red apple and black current chutney, preserve

Post: #281204 Pumkinpie
Sun Aug 24, 2014 2:31 pm

Just strained my black currents from making black current vinegar and thought why not make some sweet chutney. So I threw in a pan , black currents from the vinegar , apples, onions, beet root, 750 mls of white vinegar, 250 black current vinegar and 2 kg sugar. Given them a nice slow simmer and now off to bring to the boil and thicken and put in jars. Oh I forgot the half of very finely chopped chilli . Smells lovely . Just hope it turns out alright.
I think I'll call it ' black current and red love chutney'
The apples are from the red love apple tree that's miss behaving by flowering now.

ojay54
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Re: Red apple and black current chutney, preserve

Post: #281205 ojay54
Sun Aug 24, 2014 2:56 pm

That sounds really good.Can you still taste the blackcurrant? (they always taste a bit 'earthy' to me,which I really like,so an interesting base for chutney,especially with fresh chillies.)

Pumkinpie
Living the good life
Living the good life
Posts: 257
Joined: Sun Mar 24, 2013 10:47 am
latitude: 52.8
longitude: 1.6

Re: Red apple and black current chutney, preserve

Post: #281212 Pumkinpie
Sun Aug 24, 2014 9:54 pm

Yes the flavor of the black currents is still there with a little bit of a bite too.
I sieved the black currents out in the end and ended up with a acidic jelly .
I think it will be good with cold strong flavored meats.


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