Redcurrant, peach and sour cherry chutney
I have to admit that it never occurred to me that redcurrants could feature as the star ingredient in a chutney. I bought these on a whim because they looked like beautiful gems. And then I didn’t know what to do with them. I considered throwing them over salads… ice cream…duck… and then I found a recipe for a very hot and spicy redcurrant and red pepper chutney. That didn’t appeal, so I made this instead.
It’s always (I make it often) a resounding success, so popular I often give it as a gift. It will keep at least a week in the fridge, or longer depending on how much you reduce it.
Goes well with sausages, duck, venison, cold roast beef, ham, and all kinds of cheese, especially goat cheese. Try Riblaire St Varent.
Redcurrants and peaches are in season from June to September.
Redcurrant, peach and sour cherry chutney
Serves – 12
Ingredients
- 1 medium red onion
- 2 flat white peaches
- 1 tbsp olive oil
- ½ tsp Urfa pepper flakes
- 2 fat cloves of garlic, peeled and crushed with smoked salt
- 1 tsp dried ginger
- 120 ml/½ cup sherry vinegar
- 60 ml/¼ cup maple syrup
- 1 tsp za’atar
- 125g/5 oz redcurrants; or you could use dried cranberries… or even raisins
- 30g/¼ cup dried sour cherries (you can substitute raisins if you have to, or even dried, chopped apricots)
Instructions
- Peel and chop the onion and fry in the olive oil in a smallish saucepan. Add the garlic. Destone and chop the peaches (you can leave the skin on), and when the onion is beginning to go transparent, add to the onion.
- Get the redcurrants off the stalks and into the saucepan using a fork.
- Add the Urfa pepper flakes, the ginger and the za’atar. Stir.
- Add the vinegar, maple syrup and dried sour cherries.
- Simmer for about an hour to reduce. Allow to cool and then pour into sterilized jars.
