Whole currants.
Black currant chutney is a sauce or type or condiment made from black currant, a fruit that has a tart flavor. 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 used as a side dish with foods such as steamed rice, idli, a type of steamed rice cake, and dosa, which is a baked pancake made from rice flour and lentils. . When prepared Western-style, gooseberry chutney is a sweet and sour sauce used to accompany roast goose, sausages and cheese slices.
Currant 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 cancer risk.
Gooseberries still on the bush.
Incorporating the nutritious gooseberry into the daily diet is easy with chutney, as many do not prefer to eat it plain due to its sour taste. Many street vendors sell Indian gooseberries from small wheelbarrows that they push from house to house. In addition to hot sauce, it can be pickled or added to curries.
The spicy version of this chutney consists of grating the currant and mixing it with other ingredients in a blender. This can include grated coconut, grated carrots, and red or green bell 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 gooseberry until the raw fragrance is gone, while other methods require mashing the gooseberries with salty salt with the other ingredients, without frying them in the oil. In both cases, the mixture is ground to a semi-arid paste and consumed immediately, served hot with various Indian dishes.
Ground coriander seeds are a popular ingredient in hot sauce.
When prepared Western-style, this chutney takes the form of a thick, watery sauce with bits of blackcurrant. It is believed that the name gooseberry comes from the use of these fruits as a sour condiment for roast goose. Packed with seeds, this fruity sauce pairs well with roast pork, lamb, smoked mackerel, and fried brie.
In the past, people made gooseberry chutneys to preserve the fruit for long periods. Stored in the right conditions, it can last up to a year. However, currant is generally not very popular as a summer fruit due to its really strong and bitter taste. For those who are used to red berries, currant chutney has become one of the best ways to consume it regularly.
Black currant chutney can be used as a side dish with steamed rice.
Making Western-style gooseberry chutney 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 disks and cellophane lids and labeled as they cool. Chutney made this way not only lasts for about a year, but also tastes softer the longer it is stored.