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| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 85 | 0.2g | 0g | 22g |
| sugars | fibre | protein | salt |
| 19g | 2g | 1g | 0.3g |
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My love for Jostaberry Chutney is deeply rooted in both nostalgia and culinary curiosity. Raised in the Pacific Northwest, jostaberries hold a special place in my heart. These little gems, a hybrid between blackcurrants, gooseberries, and European currants, are a treasure trove of unique flavors. The first time I tasted them, I was captivated by their tangy yet slightly sweet profile, which brings this chutney to life in a way that few other ingredients can.
The Perfect Blend of Sweet and Savory
What sets the Jostaberry Chutney apart is the harmonious marriage of sweet and savory elements. The jostaberries serve as the star, their bold flavor beautifully complemented by the sweetness of apples and raisins, and underpinned by the warmth of brown sugar. The addition of finely chopped onion introduces a savory note that balances the chutney perfectly, while ginger and spices like mustard seeds, cinnamon, and cloves add layers of complexity.
A Nutritional Powerhouse
Beyond its delightful taste, this chutney is also a powerhouse of nutrients. Jostaberries are rich in Vitamin C and antioxidants, helping to boost immunity and combat free radicals. The apples introduce dietary fiber and Vitamin A, while ginger adds anti-inflammatory properties to the mix. It’s a delicious way to infuse a meal with a healthful kick.
This Jostaberry Chutney is somewhat akin to traditional chutneys like mango or cranberry, but its unique flavor profile makes it stand out. Pair it with grilled meats, especially pork or chicken, for a tangy condiment that will enhance your meal immeasurably. It also works wonderfully as a spread for sandwiches or as an accompaniment to a cheese platter.
Learn more about the benefits of jostaberries and why incorporating them into your diet is not just a treat for your taste buds, but also a boon for your health.
Indeed, every time I make this Jostaberry Chutney, I am reminded of the beautiful confluence of flavors and traditions that this recipe represents. From the terroir of the Pacific Northwest to the culinary techniques honed through my Japanese heritage, it’s a dish that exemplifies the best of both worlds. Enjoy!
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What You’ll Need
- 2 cups jostaberries, washed and stemmed
- 1 medium onion, finely chopped
- 1 apple, peeled, cored, and chopped
- 1/2 cup raisins
- 1/2 cup brown sugar, packed
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon fresh ginger, grated
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
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Method
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Step One
In a large saucepan, combine all ingredients: 2 cups jostaberries, washed and stemmed; 1 medium onion, finely chopped; 1 apple, peeled, cored, and chopped; 1/2 cup raisins; 1/2 cup brown sugar, packed; 1/2 cup apple cider vinegar; 1/4 cup water; 1 tablespoon fresh ginger, grated; 1 teaspoon mustard seeds; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; and 1/4 teaspoon salt.
Step Two
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Step Three
Reduce the heat to medium-low and let it simmer for about 45 minutes, or until the mixture thickens and the fruits are tender. Stir occasionally to prevent sticking.
Step Four
Once the chutney has thickened to your desired consistency, remove it from the heat and let it cool to room temperature.
Step Five
Transfer the cooled chutney to sterilized jars and seal tightly. Store in the refrigerator and let it sit for at least a day to allow the flavors to meld together before serving.
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