Stunning Raspberry and Black Pepper Chutney

Stunning Raspberry and Black Pepper Chutney

The perfect and versatile sauce to exalt red meats and seasoned cheese!

Ingredients for 4 servings:

  • 300 g of raspberries
  • 60 g of granulated sugar
  • 3 tablespoons of organic raspberry vinegar
  • 1 shallot
  • 1/2 teaspoon ginger powder
  • 2 pinches of ground cinnamon
  • Tellicherry Black Pepper
  • traditional balsamic vinegar of Modena
  • olive oil

Follow these steps:

To start our recipe, you have to chop the shallot, put in a pot with a bit of oil with low heat until the oil is absorbed and the onion is translucent.

Then add the raspberries with the brown sugar, the raspberry vinegar, ginger, cinnamon and, of course, pepper.

Stir the ingredients and let them cook for 10 minutes, don’t forget to crush them with a tablespoon so that all the ingredients are absorbed by the smashed fruit.

Then blend the mixture with a vertical blender, filter the mix with a sieve to remove the seeds.

Back on the heat! Put everything back in the pot and on the heat and cook it until it assumes a thicker consistency, which is typical of the chutney you’re making.

Once reached the right texture, switch the heat off, add a tiny bit of balsamic vinegar and put it in a hermetically sealed container, better if it is glass.

Before using let it cool down, then you can keep it in the fridge and use it for a couple of weeks.

Fancy hint:

This sauce is a perfect seasoning for beef, veal and pork meats as well as with seasoned cheeses.

Try making it with some Wild Forest pepper or the Nepalese Timur pepper for a more flavoured taste for your chutney!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

Leave a Reply