Scott’s Redcurrant, orange and ginger chutney

Hi its Scott here with this weeks recipe and one thing I love to grow is soft fruit and for a few of reasons firstly is expensive to buy in the shops so we make a big savings growing our own and its easy to grow and reliable once planted you don’t really need to do anything else with it apart from a bit of pruning and mulching and you will get plenty of fruit year on year its also very versatile in the kitchen from sweet to savoury dishes and even drinks the possibilities are endless.

And I have just picked lots of lovely red currents so I thought I would share a recipe using them and it is red current, orange and ginger chutney and this chutney goes amazingly well with duck and this weekend I had it with crispy duck pancakes and used the chutney instead of plum or hoisin sauce and it was lovely but just used as a condiment with a roast duck or even to go with BBQ meats it is just as good and makes it well worth making to have in the fridge ready to go.

So, let’s head to the kitchen and hear how its made.

As usual you can find this recipe and others on the veggrowerpodcast.co.uk and on my Instagram page seed to table plot 13.

For this recipe you will need.

340g red currents

165g castor sugar

130g diced red onion

40g ginger sliced into little matchsticks

1 star anise

½ a red chilli sliced

The juice of 1 orange and a sliver of peel just use a peeler to take a sliver off

Method 

Start by sweating off the onions, ginger and chilli and cook until soft you don’t want any colour then add the currents, sugar, star anise orange juice and zest and bring to a boil then turn down to a simmer and reduce its up to you how long you want to reduce it for the longer you reduce the thicker it will be I reduced it for about 10 minuets as long as you heat it to 105c the pectin will set.

Now add to sterilised jars and store it ready for use. And that’s the recipe and that’s it from me this week.