Blackcurrant chutney is a sauce or type or condiment made from blackcurrants, a fruit that has a sour taste. This berry is found in parts of Asia, Africa and Europe, and there are several ways to prepare it. In India, currant chutney is a spicy concoction that is used as a side dish with foods such as steamed rice, idli, a type of steamed rice cakes, and dosa, which is a baked pancake made from rice flour and rice. lentils. When prepared Western-style, currant chutney is a sweet and sour sauce used to accompany roast goose, cold cuts, and cuts of cheese.
Gooseberry cut in half.
In India, the berry is called nellika in Tamil and amla in Hindi. Chutney can be called nellika chutney, nellika chammanthi or amla chutney. Rich in vitamin C and known for its anti-aging properties, Indian gooseberry can be found in many traditional medicines. It is used in a variety of ways to boost the immune system, lower blood sugar in diabetics, increase hair growth, and reduce the risk of cancer.
Gooseberries still in the bush.
Incorporating the nutritious gooseberry into the daily diet is easy with chutney, as many do not prefer to eat it alone due to its tart flavor. Many roadside vendors sell Indian gooseberry in small wheelbarrows that they push from house to house. In addition to chutney, it can be pickled or added to curries.
The spicy version of this chutney involves grating the currant and mixing it with other ingredients in a blender. This can include shredded coconut, grated carrots, and red or green pepper. Coriander powder, curry leaves and asofetida can also be added to the mix. Some preparations involve frying the spices and onion in oil and then roasting the currant until the raw fragrance wears off, while other methods require mashing currants with pre-salted salt with the other ingredients, without frying it in the oil. In both cases, the mixture is ground to a semi-coarse paste and consumed immediately, served hot with various Indian dishes.
Ground coriander seeds are a popular ingredient in chutney.
When prepared Western-style, this chutney takes the form of a thick, watery sauce with bits of blackcurrant. The name currant is believed to have come from the use of these fruits as a sour condiment for roast goose. Full of seeds, this fruity sauce pairs well with roast pork, lamb, smoked mackerel and fried brie.
In the past, people made currant chutneys to preserve the fruit for long periods. Stored in the right conditions, it can last up to a year. Usually, though, the currant is not very popular as a summer fruit because of its really strong, bitter taste. For those who are used to berries, currant chutney has emerged as one of the best ways to consume it regularly.
Blackcurrant chutney can be used as a side dish with steamed rice.
Preparing gooseberry chutney Western-style involves simmering the seedless berries with some onions, sugar, spices, and vinegar until the berries soften and the mixture thickens. Some cooks may add herbs like chopped rosemary, mint, or other ingredients like sherry, cayenne pepper, and ground ginger to alter the flavor. The mixture is boiled until its volume is reduced by about a third, and then it is poured into sterilized and heated pots. The jars are sealed with wax discs and cellophane caps and labeled as they cool. Chutney made this way not only lasts for about a year, but it also tastes milder the longer it is stored.