If you want something, try our chutney with black currants and experience a taste that can compete with the best. The lovely texture, the satiating acidity and the mild sweetness give you a completely unique experience. With all these ingredients, this becomes a real tasting experience! We offer a magical paradise that has never been seen before, whose scent of old-fashioned joie de vivre beckons for a moment of relaxation. Make your weekend or party even better with our accompanying chutney and set a glorious happy mood. Enjoy the finest taste experiences of all holidays! 🎉🍴❤️
Imagine a sun-drenched winter expanse with sparkling snowbanks. Then we see this dark mammoth piece of deliciousness. A taste miracle that allocates one's whole interior and that sends happy little messages to every pore of the body. This elaborate and refined product is packed with flavors and tastes better than ever. Chutney is suitable for all the holidays of the season as well as during a regular Saturday in January, enjoy it with food or mouth it with a cheese.
Chutney has its origins in Indian cooking. The name comes from the word catni, which means spicy in Hindi. It can be seen as a spicy marmalade that goes well with a nice cheese, on a ham sandwich, with the chicken or the steak.
Goes great with most food, cheese, grilled, steak, root vegetables, salad, pie, ham - a very versatile delicacy
Black currant (Ribes nigrum), also known as blackcurrant or cassis, is a deciduous shrub grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers moist fertile soils. It is widely grown both commercially and domestically.
It is winter hardy, but cold weather at flowering in the spring can reduce the size of the crop. Clusters of small, glossy black fruits develop along the stems in summer and can be harvested by hand or machine. Breeding is common in Scotland, Poland, Lithuania, Latvia, Norway and New Zealand to produce fruit with better eating qualities and shrubs with greater hardiness and disease resistance.
The raw fruit is particularly rich in vitamin C and polyphenols. Black currants can be eaten raw but are usually cooked in sweet or savory dishes. They are used to make jams, preserves and syrups and are grown commercially for the juice market. The fruit is also used to make alcoholic beverages and dyes.
"Blackcurrant or blackcurrant is a plant that belongs to the currant family and the currant family. An old synonym is tistron. It is a medium-sized, summer green shrub with large palmate leaves. Very aromatic scent. The flowers are greenish in hanging clusters and bloom in May–June.” Wikipedia
Ingredients: Black currants* (35%)*, apple* (23%), raw cane sugar*(23%), red onion*, vinegar*, ginger*, chili*, salt, thyme*, black pepper* (*Organic ingredients)
Fruit amount 73 g per 100g
Nutrition declaration 100g: Energy 612 kJ/145 kcal; Fat 0.1 g (saturated fat 0 g); Carbohydrates 36 g (sugars 35 g); Protein 0.7g; Salt 0.7 g