RED CURRANT CHUTNEY
1 small white onion
1 inch fresh ginger
1-2 cloves ginger
3 slices lemon peel [or about 2 teaspoons zest]
1 tablespoon oil
1 pound red currents [frozen is ok]
1/2 pound sugar
2 tablespoons vinegar
1 teaspoon mustard seeds
1/2 teaspoon salt
1/4 teaspoons pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 stick cinnamon [or 1/2 teaspoon ground]
1-2 red chilis [depending on how spicy]
1/4 star anise
_ peel and chop garlic and ginger
_ dice onion
_ peel lemon
_ heat saucepan with oil and add mustard seeds and chilis peppers
_ fry until mustard seeds start smelling a bit nutty [watch out - they start jumping as they fry]
_ stir in onion and sauté over medium heat [until softened a bit]
_ stir in ginger and garlic and sauté for a minute
_ add red currants, spices, vinegar and sugar
_ mix well and bring to a rolling boil
_ reduce heat and simmer over low heat
_ remove solid spices
_ once you reach the desired consistency spoon into clean jars
[drop some hot chutney on an ice cold plate, run your finger through it and if the gap doesn’t close anymore you should be good]
_ store in a cool, dark place
[once opened store in the fridge]
RIBISEL CHUTNEY
1 kleine weiße Zwiebel
2 cm frischer Ingwer
1-2 Zehen Knoblauch
3 Scheiben Zitronenschale [oder etwa 2 Teelöffel geriebene Schale]
1 Esslöffel Öl
450 g rote Johannisbeeren [gefroren ist ok]
225 g Zucker
2 Esslöffel Essig
1 Teelöffel Senfkörner
1/2 Teelöffel Salz
1/4 Teelöffel Pfeffer
1/2 Teelöffel gemahlener Kreuzkümmel
1/2 Teelöffel gemahlener Koriander
1/2 Teelöffel gemahlener Kurkuma
1 Zimtstange [oder 1/2 Teelöffel gemahlen]
1- 2 rote Chilis [je nach Schärfegrad]
1/4 Sternanis
