{"product_id":"ribisel-chutney","title":"Redcurrant chutney","description":"\u003ch2\u003eGruber's Redcurrant Chutney. Redcurrant chutney with ginger – tangy, fruity, with a subtle spiciness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Redcurrant Chutney\u003c\/strong\u003e is a chutney made from redcurrants, as they are called in Austria. Onions, vinegar, ginger, mustard seeds, and a spice blend make it savory, while sugar rounds it off. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 100 g per jar. Tangy, fruity, and subtly spicy.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRedcurrant Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the tangy voice among the chutneys from Reigersberg. \"Ribisel\" is the Austrian word for redcurrant, and it is precisely that acidity which gives the jar its character. A chutney is a cooked-down condiment originating from India that combines fruit, vinegar, sugar, and spices into something sweet and sour. In this recipe, the redcurrant brings more acidity than most other fruits. Ginger and mustard seeds add a fine spiciness on top. The result is a chutney that awakens cheese and grilled dishes instead of masking them.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer describes it in three words: tangy, fruity, and with a subtle spiciness. On the palate, the freshness of the redcurrant comes first, followed immediately by the fruit. The spiciness comes from the ginger and mustard seeds and remains in the background, a light warmth rather than a burn. Onions and spices give the chutney a savory depth, while the sugar balances the acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAmong the three chutneys that the farm produces itself, it is the tangiest. The \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e is rounder and sweet-and-sour, while the \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape-Horseradish Chutney\u003c\/a\u003e is sweetish with the heat of horseradish. Those expecting a sweet, mild chutney would be better served with one of the other two varieties.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eAccording to the producer, the chutney goes well with cheese, grilled foods, and much more. On a cheese platter, it has its place alongside Camembert, Brie, and creamy goat cheese, whose fat nicely offsets the acidity. It also provides a fresh contrast to a robust mountain cheese or a blue cheese.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen grilling, it is a fruity alternative to ketchup and barbecue sauce. Serve a spoonful on the edge of the plate with lamb chops, beef steak, sausages, or grilled halloumi. The tangy fruit also pairs well with roasted duck breast or a game dish, because it makes the rich meat feel lighter. It tastes delicious cold with roast beef, ham, and pâté.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in cold dishes. Spread it thinly on a slice of whole-grain bread with cream cheese and place a few walnut halves on top. In a wrap with turkey breast, arugula, and some goat cheese, a spoonful provides the necessary acidity. For a quick dressing, whisk a teaspoon of chutney with oil, salt, and pepper.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a dark gravy just before it is finished. The acidity and light spiciness make the sauce more vibrant.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in the Styrian hills. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The farm's history dates back to 1860. In the early 1990s, it was converted to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\n\u003cp\u003eRené Gruber, a master fruit grower, looks after the trees and bushes. Beatrix is a cook and is responsible for the processing in the kitchen. New recipes are created through tasting and experimenting together until both are satisfied with the flavor. Everything is produced by hand. The Redcurrant Chutney is one of the three chutneys that the farm offers, along with Medlar and Grape-Horseradish.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis chutney is for anyone who likes things tangy and fruity and is looking for a fresh note for their cheese platter or barbecue plate. It is suitable for hosts who want to offer their guests something unique alongside mustard and ketchup. The small 100 g jar is ideal for sampling and makes a good gift to bring along with a piece of cheese. You can find all chutneys, jams, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or are very sensitive to acid.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA tangy redcurrant chutney with ginger from Eastern Styria – for cheese, grilled dishes, and dark gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"100 g","offer_id":57548006818124,"sku":"042GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ribisel-chutney-grubers-fruchtzauberei.png?v=1778853182","url":"https:\/\/leniundhans.at\/en\/products\/ribisel-chutney","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}