Chutney is made from fruits, dried fruits, berries and vegetables. The ingredients are mixed raw, and then a "raw" chutney is obtained, or boiled down to the consistency of jam with pieces of fruit, only with compound spicy taste. Up to three dozen spices are included in the sauce, combining, at first glance, incongruous: cinnamon and chili, garlic and cardamom, paprika and ginger, cloves and cumin. Be sure to add sugar or milk jam for sweetness and vinegar for sourness and for conservation purposes. The sauce is then infused, the flavors blending and turning into something more than the sum of its parts. The longer the sauce matures, the richer and deeper its flavor and aroma.
Chutney is served to meat, poultry, with cheeses, Indian flatbread(chapati) or bread. Europeans have long appreciated the rich Indian taste. In our country, mostly vegetarians are familiar with chutney, which is a pity - it is high time to include it in the list of the most interesting dips.
Today we will prepare a universal chutney - from apples. In order for the dip to acquire the necessary taste and aroma, keep it in the refrigerator for at least a day. Can be closed for future use. To do this, pour the hot chutney into sterilized jars, seal with lids, cool and send to the cellar or refrigerator. Jars of apple chutney keep well in a cool place for a long time. After a month you can enjoy it, it's very tasty.
Cooking time 60 / Servings 4
Ingredients
- apples 700 g
- white wine or apple bite 100 g
- cinnamon stick
- zira 0.5 tsp
- curry 0.5 tsp
- ground cardamom seeds 1 pc.
- carnation 2 pcs.
- chili flakes 0.5 tsp
- garlic 2 cloves
- ginger root 3 cm
- ground black pepper a pinch
- raisins 1 tbsp. l.
- onion 1 pc.
- brown sugar 1 tbsp. l.
- salt 0.5 tsp
Cooking
Peel the apples from the peel and seeds, cut into cubes. Keep the cubes small: you don’t have to mash them during the cooking process, but it’s still better that the pieces in the dip come across medium-sized.
Peel the garlic and ginger. Grate both on a fine grater.
My chutney recipe includes onion. Do not replace it with soft white or sweetish leek - let it be expressive, even sharp onion. Chop it up as finely as possible. Place food in a heavy bottomed saucepan.
Pour in the vinegar, add all the spices according to the list of ingredients and raisins, salt. If you want a spicy chutney, add a fresh chilli along with the seeds. Place the saucepan on the stove and bring to a boil, stirring. You do not need to pour water: vinegar and apples will give quite a lot of liquid, which will still need to be evaporated.
When the mixture boils, set the quietest fire and cook for 45-50 minutes. The sauce will bubbling slightly, as it should. From time to time it needs to be stirred with a wooden spatula so that it does not burn. Try it in progress. If the chutney is too sour, adjust the taste by adding more brown sugar than indicated.
When the onion is completely softened, the sauce is ready. As you can see, the color changed in the process, becoming a dark pink terracotta.
Fish out and discard the cloves and cinnamon stick. Transfer the sauce to jars and let it brew (at least a day, do you remember?).
Happy tasting!
Fruits and berries
Description
Apple chutney for the winter- This is one of the most delicious Indian sauces that goes well with fish and meat, fish and many other products. In addition, you can easily spread chutney on bread and make a delicious and filling sandwich. Apple chutney can also be added to pizza or other savory pastries.
This Indian sauce has a very original taste, as well as a delicate texture and an incredibly pleasant aroma. Those who love spicy will especially like this dish, as the chutney contains hot peppers. You can sample the sauce using our traditional step by step photo recipe, and if it's not spicy enough, you can increase the amount of pepper.
apples for making it Indian sauce it is better to choose from those varieties that are not overly sweet. It's best if the chutney is slightly acidic, although you are free to experiment with your own preferences. Still, we do not recommend that you strongly deviate from the recipe, otherwise you may not get apple chutney, but some other sauce that is still unknown to the world. The number of ingredients should be increased or decreased not in colossal quantities.
The composition of the sauce contains a lot of all kinds of seasonings and spices, which it is desirable to add in a certain order and proportions. Try to find all the ingredients so that you do not have to replace them with similar ones, as this will negatively affect the sauce.
Chutney is Indian spices from spices and spices. Their task is to shade the taste ready meal. They are divided into two types: raw and boiled. Raw chutney is prepared by grinding all the ingredients into a homogeneous mass. Boiled chutneys take time to prepare as the ingredients need to be boiled down to a puree. Ready-made chutney dip, as a rule, sweet and sour to taste. Fruits are ideal for this: plums, pears, apples, quince. They are served in small rosettes. One or two tablespoons of chutney is enough to stimulate the appetite and improve digestion.
Apple chutney is especially popular in our family. To prepare it, you need 1 gk of apples, sweet and sour varieties.
Let's get to work, having previously prepared the necessary spices.
First of all, we will process the apples. Ripe, firm fruits must be peeled.
Then cut them into random small pieces.
The juice of half a lemon will prevent the apples from oxidizing and discoloring.
Add 2 tablespoons of sugar. We mix.
We move them to a saucepan with a thick bottom. We send to languish for 10-15 minutes. During this time, the pieces of apples will release the juice and go limp. This will save us from a long wait for complete boiling.
In the meantime, prepare the rest of the ingredients.
Ginger root is peeled and rubbed on a fine grater.
Chop the onion, garlic and chili pepper.
Melt in a frying pan butter. Pass the onion and garlic.
We send apples already softened from languishing to the golden roast.
To this mass we add hot pepper and ginger.
In a separate container, we collect a mix of seasonings and spices.
We saturate the future dip sauce with taste and aroma.
Cinnamon will add a special zest to apple chutney. After 10 minutes of languishing, the stick can be removed.
Ready apple chutney has a delicate sweet and sour taste. Ideally combined with rabbit meat, chicken, turkey, pork, veal, less often with lamb. FROM fish dishes not appropriate.
The longer the chutney is stored, the nobler it becomes. And due to apple pectin, it acquires an elastic texture and keeps its shape perfectly, like marmalade. See for yourself by looking at the last photo from this recipe.
Time for preparing: PT01H00M 1 hour
Winter is the time when all kinds of dishes are prepared for numerous holidays. It happens that Olivier and herring under a fur coat are tired - you want to try something new, but at the same time use familiar and affordable products, like apples. You can refer to recipes from other countries. For example, make chutney.
What is chutney
Chutney is a traditional dish Indian cuisine. The most popular authentic bases for this dish are tamarind (aka date), and. But we can use more familiar and easily obtained vegetables and fruits in our area.
Traditionally, there are two ways of cooking: raw (the ingredients are ground and mixed until smooth) and boiled (the same, but using heat treatment).
Original spicy taste the dish is provided with spices, which in chutney, as in others Indian recipes, is of great importance. Chutney perfectly sets off other dishes and is an excellent addition as a sauce. If you want to pleasantly surprise guests or household members, this exotic recipe will help you. There are no special difficulties in it, the whole highlight is in the ingredients.
Features of the choice of products for the recipe
The spices in Indian recipes are often unfamiliar to us, but the flavor and aroma are simply superb. Shouldn't be afraid non-standard solutions, although some nuances are better to observe.
When choosing fruits or vegetables, it is important to pay attention to their texture:
- apples are desirable sour or sweet and sour, hard and juicy;
- if the ingredients are soft, you need to be prepared for the fact that the sauce will turn out to be homogeneous - it will boil.
Important! When cutting vegetables or fruits, pay attention to the size of the cubes: if you want them to remain in finished product- cut bigger. Best to cut unevenly- so it will be in the sauce homogeneous mass, and slightly crispy fragments.
How to make apple or mango chutney: step by step recipe with photo
Cooking is not too difficult, just takes a lot of time. Although for such goodies it is not a pity to spend a couple of hours. Below we give popular recipe which everyone can use at home. Both ordinary apples and exotic mango are suitable as a base. 
Kitchen appliances and utensils
We will need:
- saucepan (preferably steel, about 3 liters); the main thing is that it has a thick bottom;
- wooden spatula for stirring;
- sharp knife;
- grater.
Required Ingredients
Almost everything you need is usually in the kitchen of the hostess:
- apples - juicy, with a slight sourness (if possible, you can take a mango, or replace it with seasonal fruits: gooseberries) - 650 g;
- vinegar (apple or wine) - 300 ml;
- (preferably red) - 500 g;
- garlic - 4 teeth;
- ginger root (small piece, about 2 cm long);
- olive oil - 2 teaspoons;
- spices: nutmeg(1/2 teaspoon), (1/4 teaspoon), allspice (1/4 teaspoon), ground mustard seeds (1 teaspoon), salt, brown cane lumps unpeeled (150 g) and white (150 g ) sugar;
- traditionally cinnamon and white raisins are also added, but you can do without them.
Step by step cooking process
The process is not too complicated:
If you want to make mango chutney, the ingredients and process are exactly the same. The only difference is the languishing time on fire for two hours.
Unusual apple recipes
If chutney for some reason does not suit you, but prepare a spicy apple dish if you want, pay attention to the following recipes: adjika from apples and an apple with horseradish. They are very spicy and look good on the festive table.
Cooking adjika
You need the following ingredients:
- red tomatoes - 400 g;
- large bell pepper - 2 pieces;
- medium-sized carrots - 2 pieces;
- sour apples - 2 pieces;
- - 2 branches;
- hot pepper - 2 pods;
- garlic - 1 head;
- special seasoning, mixture "for adjika" - 3 tbsp. spoons;
- vegetable oil - 1 tbsp. a spoon;
- half a glass of sugar;
- salt to taste.
Cooking:
- Prepare vegetables: peel, core and seeds, cut into small cubes.
- Stir, put in a saucepan and put on high heat.
- Simmer for twenty minutes, covered, stirring occasionally.
- Remove from heat, add salt, spices and sugar.
- Wait for cooling.
- Grind through a large sieve.
- Add basil and oil, stir.
- Divide into sterile containers.
Serve with meat and bread.
Horseradish apple
- apples - 4 pieces;
- freshly grated horseradish - 3 tablespoons;
- zest of half a lemon;
- water - 2 tbsp. spoons;
- butter - 1 teaspoon;
- lemon juice - 1 teaspoon;
- sugar - 1 teaspoon.
Cooking:
When serving warm, add butter. It goes well with sausages, meat and fish; goes well with .
Features and shelf life of blanks
Ready sauce is stored in the refrigerator. There are two ways to pack:
- Just in a bowl. It will last a maximum of a couple of weeks, after a few days it will lose its smell.
- In a clean, tightly closed container. Keep up to six months.
In connection with large quantity apples that were at my disposal this year, I decided in addition to jam and jam (the jam, by the way, turns out amazing, I cooked it in different ways - with thyme and just like that, if I have the strength, I’ll take a picture on the weekend, and if there is still strength, then and tell) to try to cook something more interesting. Well, I cooked it ... as soon as I started cooking, I can’t stop, there is already a queue for cans. Tried three options. If the saddle had not been kicked out from under me this week, the fourth one would have already been tried, and there would have been many more cans.
I think very tightly, I'm tired wildly, so the subject itself is very fast.
So, the very first option I made the most ingenuous. I got the recipe from bbcgoodfood.com.
classic apple chutney
1.5 kg apples
- 750 g light muscovado
- 500 g raisins
- 2 medium onions
- 2 tsp mustard seeds
- 2 tsp ground ginger
- 1 tsp salt
- 700 ml apple cider vinegar
Peel apples, cut into cubes.
Finely chop the onion.
Place all ingredients in a large saucepan or heavy bottomed saucepan. Bring the mixture to a boil, lower the heat and cook, stirring frequently, for 30-40 minutes, until the mixture thickens and begins to gurgle characteristically. Cool slightly, arrange in sterilized jars and close.
As you can see, everything is very, very simple. But it turns out very tasty nonetheless! A few spoonfuls of chutney didn't fit in the jars, so I put them in glass jar and put it in the fridge. Then ate with cheese and bread.
I cooked for the first time from 700 g of apples, as they say, for testing, I took ordinary white sugar (we can go broke on muscovado) in the amount of 300 g, vinegar 250 ml. It seemed to me that the vinegar could have been a little less, but when the chutney stands for a while, the taste and aroma become more balanced. Yes, I reduced the amount of raisins - I took 120 g for 700 g of apples, it was quite enough for my taste.
The next tested version was spicy chutney by Nigella Lawson, recipe from How to be a domestic goddess.
spiced apple chutney
500 g apples
- 1 medium onion
- 2 red chillies
- 250 g of demerara sugar (I again took regular white, reduced to 200 g)
- 1 tbsp. l. finely chopped ginger
- 1 tsp allspice
- 1 tsp turmeric
- 1/2 tsp salt
- 1 tsp ground cloves
- 350 ml apple cider vinegar
The principle of preparation is exactly the same as in the recipe from bbc. Mix everything and cook for 40 minutes until thickened.
This chutney has a more specific taste and aroma, the aroma here is mainly due to turmeric, well, it gives color; chutney turns out to be more piquant and interesting, it can "color" even a banal baked or fried chicken fillet and worthy to accompany more spicy dishes.
Vinegar I took 150 ml. 350 seemed like a lot. For my taste - a maximum of 200. But look for yourself. In the process of storage, the taste, I repeat, is "shaken off".
Well, the third option, it is he in the title photo. This is my favorite of the options I've tried. Found the recipe.
Cottage Smallholder Apple Chutney
1.5 kg apples
- 500 g onion
- 500 g raisin sultanate
- 750 g demerara sugar
- 500 ml white wine vinegar
- zest and juice of 2 lemons
- 1 small chilli
- 1 tsp ground ginger
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- a pinch of ground cloves
- 8 black peppercorns
- 1 tbsp. l. mustard seeds
Peel apples and seeds, chop finely.
Chop the onion very finely.
Place all ingredients in a large saucepan or heavy bottomed saucepan, bring to a boil over low heat, stirring until sugar dissolves.
Reduce the heat to very low and cook, stirring occasionally, until the chutney has thickened.
Arrange in sterilized jars, close.
AT original recipe the chutney is supposed to cook for a very long time, about four hours. I cooked for the first time from half the ingredients, cooked for 1 hour 20 minutes. - during this time, everything condensed further nowhere for me.
For half the norm I took 300 g of sugar, 200 ml of vinegar, 150 g of raisins. When I cooked in the second circle, I increased the amount of chili - for my taste, it was very small, I wanted a slightly spicier taste.
The author of the recipe emphasizes that onions and apples need to be chopped as finely as possible, onions can generally be passed through a meat grinder, this is necessary so that during long cooking all the components of the chutney are properly mixed and, so to speak, mutually imbued with aromas and tastes .
It is recommended to age the chutney for at least a month before drinking. But this, in my opinion, applies to all the options I have tried - even after a few days in the refrigerator, the taste is already changing for the better, so do not rush to eat it immediately with spoons, although it is difficult to resist, yes.
With what? Yes, with anything. Meat, poultry, cooked different ways; it seems to me that if you add such chutneys during cooking, for example, stewing or baking, it will also be good, and you can also stuff, for example, rolls. In general, a very, very good find, I am very glad that I got around to trying these chutneys, if time permits, I will try to prepare more jars, they can stand for a long time.
As for spices and other ingredients - be guided by your taste. Be sure to try in the process. If something is missing, add it. Start with a small portion, with a small amount, decide what to add / subtract. For my taste, I repeat, the third option turned out to be the most successful.
If it is possible to use the indicated varieties of sugar, then it is better, of course, to take them. They do affect the taste.
And because in the community
