Currant Onion Chutney

Redcurrant Onion Chutney, sweet-sour and savory

Fink's Delikatessen's Redcurrant Onion Chutney combines redcurrants with onions and long pepper. Sweet-sour, savory, with a delicate heat – a companion for everything from the grill.

Redcurrant Onion Chutney is a sweet-sour chutney preserved by Bettina Fink-Haberl. 57 percent redcurrants – known as "Ribisel" in Austria – meet 13 percent onions, plus ginger, curry, and long pepper. The sweetness of the onion buffers the acidity of the redcurrants, while the pepper makes the combination exciting. With 57 percent fruit, the redcurrant is clearly in the foreground; this is not a chutney that tastes only of onion.

Tart redcurrant meets sweet onion

In the jar, the chutney glows ruby red; the aroma is fruity and savory. Even the first spoonful reveals the tension between fruit and spice.

On the spoon, the fine acidity of the redcurrant plays against the sweetness of the sautéed onion, ginger and curry provide spice, and the long pepper adds an elegant heat. A play of sweetness, acidity, and heat that never becomes monotonous. Fruity, savory, sweet-sour.

A chutney with tension that awakens the palate rather than just being sweet. The redcurrant remains clearly perceptible, not just cooked-down sugary mush. This gives every savory dish a fresh, fruity counterpoint.

With meat, liver, and at the barbecue

Redcurrant Onion Chutney is the savory companion for hearty plates and fits wherever fruit meets savory.

Its place is with pork, veal, and poultry, with liver and smoked trout. At a barbecue, it is a must-have alongside sausages and steak, and on a cheese platter, it brings fruit and acidity into play. A dollop is enough to give a dish some pep. It is also a winner with a hearty burger, a snack board, or liver pâté. Anyone who likes sweet-sour will love this chutney.

For those who prefer something more exotically sweet, reach for the Apricot Chutney. Both can be found under Pesto & Chutney by Fink's Delikatessen.

Attention to detail for over twenty years

Behind the chutney is the tinkering of two Styrians, because at Fink's, the little things make the difference.

Bettina Fink-Haberl and Hans Peter Fink continue to develop new recipes in their manufactory in Walkersdorf, more than twenty years after its founding in 2002. Most of the fruits are peeled, cleaned, stemmed, and cut by hand; preserving, filling, and labeling are also done largely by hand. This attention to detail remains their driving force for new creations to this day.

It is often the little things – a touch of long pepper – that make a good product special. That is exactly what you taste in every jar. You can find more in the entire assortment of Fink's Delikatessen.

On a board with cold cuts

After opening, it is best to keep the chutney in the refrigerator. Its fruity spiciness is most evident at room temperature.

Serve it at room temperature so that the fruit and spice can best develop. On a board with cold cuts, it is a small eye-catcher. It makes a fine contrast to a cheese platter with strong mountain cheese, cold roast, or liver pâté. Once opened, it keeps for a few weeks in the refrigerator, so you always have that spice on hand. Sweet-sour, savory, versatile.