The best tomato chutney recipes. Indian chutney sauce

Chutney sauce is a great opportunity to diversify your home diet as much as possible and surprise your household with an unusual and exquisite seasoning for various dishes. We offer you a variety of options for preparing this supplement. Presented are both classic cooking options from apples and tomatoes, as well as rarer ones with the addition of peppers, zucchini, plums and other types of vegetables. We hope that Indian seasoning chutney sauce will be to your taste and will become a regular guest in your kitchen.

apple chutney recipe

The same apple chutney recipe can be used to make pear sauce. Try apple chutney with cheese or cold pork. And you can put apple chutney on a ham sandwich.

To get 5 cans of 400 g

• 2 kg apples
• 750 g onion
• 1 liter malt vinegar
• 500 g seedless raisins
• 1 kg soft brown sugar
• 2 teaspoons fresh chopped ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon mustard powder
• 2 tsp salt

Put the peeled and cored apples, cut into pieces, and the peeled and chopped onions in a saucepan with vinegar. Boil for an hour, then add the remaining ingredients and cook over very low heat, stirring constantly, until all the sugar has melted.

Bring to a boil again and simmer for 30 minutes, stirring occasionally. Pour into banks.

tomato chutney recipe

Delicious tomato chutney, perfect for making use of the surplus grown tomatoes. We offer a recipe for tomato chutney, which has a rich taste and great aroma.

To get 6 cans of 400 g

• 2.4 kg tomatoes
• 250 g red onion
• 300 ml malt vinegar
• 1 st. a spoonful of salt
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 350 g sugar

Put peeled and chopped tomatoes and finely chopped onions in a saucepan with half the amount of vinegar. Boil 20 minutes until soft.

Add salt, paprika, cayenne pepper and remaining vinegar. Simmer over low heat for 45 minutes to thicken the mixture.

Add sugar and stir over very low heat until the sugar is completely dissolved.

Bring to a boil again and cook the sauce for 45 minutes until it is quite thick. Sort by banks.

More chutney recipes

Further on this page you will find several more recipes for chutney sauce, which can include a wide variety of ingredients. Choose the right chutney recipe for you and use it as an Indian seasoning for home cooking.

Green tomato chutney

If you have unripe tomatoes left over, this is a great way to use them. This sauce is quick and easy to make and tastes amazing.

• 1.5 kg green tomatoes
• 2 cooking apples
• 450 g onion
• 2 cloves of garlic
• 2 tbsp. spoons of spices for marinade
• 500 ml white malt vinegar
• 1 st. a spoonful of salt
• 400 g sugar

Chop the tomatoes, peel and chop the apples, onions and garlic. Put the spices for the marinade in a gauze bag.

Place all ingredients, except sugar, in a canning bowl. Simmer for about an hour until all contents are soft and smooth.

Add sugar and stir over low heat until sugar dissolves.

Bring to a boil again and cook for 45 minutes to thicken the sauce. Take out the gauze bag of spices. Sort by banks.

plum chutney

The delicious rich taste of this sauce is suitable for cold meat and cheese.

To make approximately 5 cans of 400 g

• 1.5 kg plums 750 g onions
• 4 cloves of garlic
• 150 g raisins
• 1 liter red wine vinegar
• 750 g soft dark brown sugar
• 1 orange
• 2 cinnamon sticks
• 1 teaspoon chopped rosemary
• 1 teaspoon salt

Cut the plums in half and remove the stones, put them in a canning pan along with finely chopped onions and garlic, raisins and vinegar. Bring to a boil and cook for 30 minutes.

Add sugar and stir over low heat until the sugar is completely dissolved. Add orange juice and grated orange zest, cinnamon, rosemary and salt. Mix well. Simmer for an hour or longer until the chutney is thick like a thick jam.

Take out the cinnamon sticks. Sort by banks.

Sweet pepper chutney

Nice red sauce with a slight spiciness. If you prefer a milder flavor, omit the chilli.

To get 6 cans of 150 g

• 6 sweet red peppers
• 400 g red onion
• 3 fresh chili peppers
• 400 g tomatoes
• 1/2 st. sweet paprika spoons
• 1/2 st. spoons of salt
• 2 teaspoons black pepper
• 1 teaspoon mustard powder
• 300 ml red wine vinegar
• 200 g sugar

Place the chopped peppers, finely chopped onion and chile peppers, and the peeled and chopped tomatoes, along with all other ingredients except the sugar, in a canning pot. Boil 45 minutes until soft.

Add sugar, stir over low heat to dissolve, and continue to cook for another 30 minutes, until almost all the liquid has evaporated. Sort by banks.

Zucchini chutney

• 1.5 kg zucchini
• 500 g onion
• 500 g tomatoes
• 100 g raisins
• 600 ml white vinegar
• 2 teaspoons spice mix
• 2 teaspoons ground ginger
• 1 teaspoon ground dried chili pepper
• 1 teaspoon mustard powder
• 1 st. a spoonful of salt
• 2 teaspoons black pepper
• 600 g soft light brown sugar

Place peeled and chopped seedless zucchini, chopped onions, tomatoes, raisins and vinegar in a saucepan. Bring to a boil and simmer for 30 minutes until everything is soft.

Add spices, salt and black pepper, continue to cook for another 15 minutes, then add sugar, reduce heat to low and stir until completely dissolved. Raise the heat slightly and simmer for another 20 minutes until the sauce thickens and most of the liquid has evaporated. Sort by banks.

Rhubarb chutney

Let this sauce brew for several months. When it is ready, you will enjoy eating it with ham, cheese, chicken and pork.

To make approximately 6 cans of 150 g

• 1.5 kg rhubarb
• 500 g onion
• 2 cooking apples
• 5 cloves of garlic
• 1 st. tablespoon fresh chopped ginger
• 1.5 liters of white vinegar
• 900 g soft brown sugar
• 500 g raisins
• 1 st. a spoonful of salt
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon

Place in a canning pot filled with vinegar, chopped rhubarb, chopped onion, peeled and chopped apples, garlic and ginger. Bring to a boil and cook for 30 minutes.

Add remaining ingredients and stir over low heat until sugar is completely dissolved. Raise the heat slightly and simmer for another hour, stirring occasionally, until the sauce thickens. Sort by banks.

Sweet corn relish

Delicious sweet corn relish can be stored for up to 3 months.

To make approximately 6 cans of 150 g

• 1 kg sweet corn kernels
• 400 g onion
• 1 green sweet pepper
• 1 red sweet pepper
• 3 mild chili peppers
• 1 teaspoon salt and black pepper
• 500 ml cider vinegar
• 225 g sugar
• 1 teaspoon cornstarch
• 1 teaspoon mustard powder
• 1 teaspoon turmeric

Boil sweet corn for 3 minutes, drain.

If you do not know how to cook, then we will reveal 10 recipes to you.

Mysterious and ancient India always attracts the attention of people with its exoticism. Culture, customs, dishes of this country delight with color and centuries-old traditions. It is amazing how such a country managed to preserve its huge and impressive cultural heritage almost in its original form, and did not squander it to please the European colonialists. Original, mysterious India is in no hurry to reveal its secrets. Nevertheless, in the modern life of a huge number of countries, many Indian customs and traditions are gradually taking root, managing to take their rightful place in such a way that they no longer seem exotic, but become quite ordinary and familiar.

Dishes and sauces of Indian cuisine are more and more confidently settled in the menu of Europeans. Stimulating the appetite during meals, stimulating the digestive system, chutney spices will perfectly set off the taste of dishes, allow you to plunge into the atmosphere of magical India, with its original and delicious recipes. Their taste is usually sweet, because these sauces are prepared from vegetables and fruits. While eating, just a couple of spoons of this seasoning is enough for the taste of the served dish to play, become more saturated and original. As a rule, chutney sauce is laid out in small rosettes so that the eater himself can put the right amount of Indian seasoning on his plate with a small spoon and savor the original unusual taste of the seasoned dish for a long time and with arrangement.

The preparation of chutney is a rather time-consuming, time-consuming process, because it involves boiling the components until they are completely boiled. These Indian sauces can also be made with raw ingredients ground to a paste. Traditionally, tasty chutney is combined with meat and rice, but in modern cuisine, this seasoning can be served with different dishes, based on the preference of gourmets.

There are many tips and tricks on how to make chutney at home. The preparation of chutney seasonings can be divided into the following main steps:

Vegetables and fruits are finely chopped;

Such a mass is mainly boiled on a tiny fire until it turns into a creamy golden brown substance;

Hot finished chutney is usually laid out in glass, preferably sterilized containers, stored in the refrigerator.

It is believed that chutney should be infused for at least a month before use, then its components will be saturated with each other's tastes. However, it is quite possible to use such a seasoning immediately after cooking, after cooling.

On the Internet, it will not be difficult to find a chutney recipe with step-by-step photos and recommendations for its preparation. The proposed selection of simple recipes for this Indian seasoning will come in handy for hostesses who want to pamper their household and guests with unusual new flavor combinations.

carrot chutney recipe

Would need:

Carrot - 0.5 kg;

Garlic - 2 things;

Ginger - 10 grams;

Mustard seeds - 1 tsp;

Sugar - 60 grams;

Vinegar - 0.5 tsp;

Indian cumin seeds - 1 hour;

Black pepper - 1 tsp;

Cayenne red pepper powder - 1 teaspoon;

Ghee (clarified butter) - 2 tbsp.;

Rub the peeled carrots on a grater. We heat the oil and fry the mustard seeds and cumin seeds in it until crackling. Grind ginger, garlic, black pepper, put there too. Fry everything together for two minutes. Then add the remaining ingredients. Cook until carrots soften. We cool. Store carrot chutney in the refrigerator.

Chutney - gooseberry recipe

Would need:

Gooseberries (large, sour, green) - 1.5 kg;

Onion - 0.5 kg;

Sugar - 0.5 kg;

Ginger - 50 grams;

Red hot pepper - 1/4 tsp;

Garlic - 1 head;

Vinegar 3% - 1 tablespoon;

Water - 2 tbsp.

Finely chop the onion. We wash the gooseberries, cut off the antennae and tails. Cook onions and gooseberries, adding all the other ingredients on a small fire for 2.5 hours. After cooking, you will get a paste-like mass.

Chutney: tomatoes with cilantro

Would need:

Small tomatoes - 6-7 pieces;

Fresh cilantro leaves - 2 bunches;

Green chili pepper - 6 pieces;

Grind all the ingredients into a paste-like mass (preferably in a food processor). This chutney is served raw, without cooking.

apple chutney

You will need:

Apples - 2 kg;

Water - 0.5 cups;

Red ground pepper - 2 teaspoons;

Nutmeg - 1 tsp;

Cloves - 1/4 tsp;

Turmeric - 1 tsp;

Ginger - 1 tsp;

Cinnamon - 1 tsp;

Sugar - 6 glasses.

Wash apples, peel, remove cores, add water, cook until softened. Melt the ghee in a frying pan. We fry spices in it and add apples. Cook until the liquid has evaporated. Add sugar. The mixture should turn into jam. Serve chilled chutney.

Apricot chutney

Would need:

Dried apricots - 1 cup;

Water - 3.5 tbsp.;

Cumin seeds - 1 tsp;

Sugar - 3/4 cup.

Soak the apricots for 6 hours. Boil until softened. Roast the cumin and chili seeds. Mix with apricots, add sugar. Cooking until pasty.

plum chutney

Would need:

Plums - 250 grams;

Raisins - 250 gr.;

Shallots - 300 gr.;

Onion - 30 gr.;

Sweet pepper - 3 pieces;

Vinegar - 1 tbsp.

We chop the onion, shallot, sweet pepper. Boil over low heat in a container with vinegar and raisins for 1 hour. We take out the seeds from the plums, cut them in half, add them to the bulk and cook for 2 hours.

banana chutney

Would need:

Ghee (clarified butter) - 2 tablespoons;

Green chopped chili - 1 piece;

Cumin seeds - 1 tsp;

Diced bananas - 1 cup;

Water - 6 tablespoons;

Sugar - 2 tbsp

Melt the ghee in a pan, fry the chili and cumin. Mix with bananas, water, add sugar. Boil until thick and creamy.

Onion chutney

Would need:

Shallots - 8 pieces;

Red pepper - 2 teaspoons;

Indian cumin, salt - to taste;

Zest of 4 lemons;

Juice from 4 lemons.

Chop shallots, put in a glass dish. Add pepper, cumin, salt. We insist about 5-10 minutes. We mix. It is advisable to grind a little. Pour in a mixture of lemon juice, zest. We insist 24 hours.

Avocado chutney

Would need:

Avocado - 1 piece;

Salt - 1/2 tsp;

Asafoetida - 1 pinch;

Sugar - 1 tsp;

Lemon juice - 1 tsp;

Cream - 3 tablespoons;

Ground black pepper - 1/2 tsp

Cut the avocado, remove the pit. Separate the pulp from the peel. We knead into a homogeneous mass. We combine all the ingredients, beat into a creamy mass.

Coconut chutney

Would need:

Fresh coconut pulp, finely grated - 1 tbsp.;

Sugar - 1 tablespoon;

Ground ginger - 1 tsp;

Lemon juice - 3 tablespoons;

Chopped green chili - 2 pieces;

Chopped coriander - 1 tbsp;

Salt - 1/2 tsp

Mix all the ingredients, cook until thickened.

Recipes with photo chutney- will amaze and delight lovers of exotic cuisine with their simple preparation and original unusual taste of the resulting sauces. Having prepared this seasoning at least once and having tasted its unusual sour-sweet-salty taste, inhaling the divine aroma of ancient India, it is worth experimenting with various dishes to which it will be served. Meat, poultry, fish, cheeses, various sandwiches - you can list the dishes to which these Indian seasonings are served for a long time.

Each gourmet will decide for himself what kind of chutney is best to eat this or that food. In any case, the ten recipes above are by no means an exhaustive list of variations of these seasonings. If you set a goal, you can experiment almost every day of the month with a new chutney recipe, cooking it with new ingredients and in different ways.

Try at least once make chutney at home and you will fall in love with its enchanting taste and smell! With such seasonings, you can always enliven the festive table, surprise guests and diversify the usual dishes of ordinary cuisine. All guests will appreciate the enchanting aroma and extraordinary taste of your Indian dishes with chutney sauce.

Chutney is a spicy or sweet and sour seasoning that belongs to Indian cuisine. This seasoning or sauce goes very well with meat. The chutney is made so spicy you can barely eat it and so sweet you can't put it down. The main task is to balance the taste of the dish.

There are many types of chutney. Boiled chutney is often made from vegetables. It takes a long time to cook, because all the components of the chutney need to be boiled until they are almost completely soft.

It is already known to everyone and maybe homemade, here is this one tomato chutney recipe, may well replenish the preparations of your sauces and seasonings for the winter. Fans of spicy food will especially like chutney, because it will be very spicy. The spiciness can be adjusted to your liking.

Ingredients:

• large tomatoes - 3 pcs.
• apples - 3 pcs.
• bow -3 pcs.
• ginger,
• cinnamon stick,
• raisins - 2 tsp
• mustard seeds - 3 tsp
• wine vinegar - 50 ml,
• carnation - 3 pcs.
• sugar - 100 grams,
• salt - 2 tbsp. l.
• dry hot chili pepper - 3 tbsp. l.
• water - 50 ml.

Spicy tomato chutney - recipe

For chutney, take sour and juicy, and preferably those that will boil during cooking. Peel the apples from the skin, sprinkle with lemon juice. Cut apples into small cubes.

Put the apples in a deep ladle and pour water, then put the ladle on the stove. Turn on medium fire.

Peel ripe and juicy tomatoes. You can do this by dousing them with boiling water. Cut the tomatoes into cubes.

Peel the onion, then chop into small cubes.

Chutney is an Indian sauce, the main ingredients of which are vegetables or fruits. It has a homogeneous consistency and is infused for a month to acquire a rich taste. It also includes various spices, vinegar.

All variations of this dish are prepared according to the same principle and include the following steps:

1. Preparing fruits/vegetables - washing, removing pits or cores.
2. Grinding the main product with a knife, blender, combine.
3. Simmer over low heat with the addition of vinegar. Stir occasionally and cook until thickened.
4. When hot, chutney sauce is laid out in jars, closed with lids and left for a month.

Knowing these rules will allow you to cook any recipe for this dish at home. Another important nuance: after softening the pieces of vegetables or fruits, the remaining vinegar and spices are put into the mass, and then the sauce is simmered until tender.

There are variants of this seasoning, the preparation of which does not require heat treatment, that is, raw vegetables or fruits are used. They are not suitable for canning for the winter and are stored in the refrigerator for no more than three days. The taste of the sauce depends on the preferences of the cook: it can be spicy, sour, sweet and sour or sweetish.

apple chutney

Indian seasonings have a rich taste and apples are the best in this case. A variety of varieties allows you to experiment with taste and choose the most suitable option for yourself. A set of additional ingredients is always available for sale, most of them are in almost every home.

Ingredients for chatni (the number of products in spoons is measured with a cutlery):

• apples - 1 kg;
• water - 1 glass;
• oil - 50 g;
• sugar - 2 cups;
• turmeric - 1 spoon;
• red pepper - 3/4 spoon;
• ginger - 1/2 spoon;
• lemon juice (freshly squeezed) - 1 teaspoon;
• ground cloves - a pinch;
• cinnamon - a pinch;
• coriander (seeds) - a pinch;
• nutmeg - a pinch;
• vanilla - a pinch.

Traditionally, apple chutney is made from sour varieties, but you can choose another according to your preferences. The amount of spices is also adjustable at your discretion. In this version, vinegar is replaced with lemon juice. Cooking instruction:

1. Thoroughly washed apples are cut into small slices (the core is first removed).
2. They are laid out in a refractory container (a stewpan is ideal).
3. Sugar and water are added.
4. It is stewed at low heating of the plate until the pieces soften.
5. Oil is poured in, spices are added. After mixing, simmer for no more than 10 minutes.
6. When hot, apple chatni is laid out in jars and infused for at least a month.
7. Served with meat dishes and baked goods. Pairs well with rice.

If desired, you can grind the main product with a blender. If it is decided to pour vinegar instead of lemon juice, it is not recommended to use ordinary table juice. It is better to take natural (apple, lemon), then the seasoning will be delicious.

mango chutney

Another popular option, the cooking process of which is simple and has an affordable set of additional products.

Ingredients:

• butter - 1/2 spoon;
• garlic (clove, clove) - 1 pc.;
• mango - 1 pc.;
• chili pepper (pod) - 1 pc.;
• vegetable oil, salt, vinegar (wine, apple), curry - to taste.

For those who are preparing mango chutney for the first time, you can limit yourself to using all of these spices in one pinch. After the sauce is thoroughly mixed, you can taste it and, if necessary, add ingredients of your preference. The step-by-step cooking scheme looks like this:

1. The fruit is washed under running water, cut, the stone and skin are removed.
2. The pulp of the fruit is cut into small cubes and laid out in a refractory container with butter.
3. It is fried for several minutes, after which the chopped chili rings are placed.
4. Garlic is crushed with a press or mortar, then added to the "porridge".
5. The mango chutney is brought to a puree state after cooling.
6. All spices are added at the end.

tomato chutney

It has nothing to do with familiar tomato sauces such as ketchup and others. The maximum taste of this seasoning is revealed after 1-2 months. If desired, you can serve immediately after preparation, but its flavor will be less intense.

Indian Dressing Ingredients:

• apple - 1 pc.;
• tomatoes - 500 g;
• red onion - 120-130 g;
• sugar - 50 g;
• garlic (clove, clove) - 1-2 pcs.;
• vinegar (apple, wine) - 90 ml;
• paprika - 1/4 spoon;
• salt - 1/3 spoon;
• ginger (root) - 1 cm.

If you want to prepare chutney for the winter, this option is ideal. Cooking is no more difficult than in other recipes:

1. Peeled garlic and onion are crushed. An apple without a peel and a core is cut into small pieces.
2. Washed tomatoes are laid out in a container and poured with boiling water. It is previously recommended to make a cross-shaped incision so that the skin can be easily removed. Keep in boiling water for no more than two minutes and remove the "skin". The pulp without skin and seeds is cut into small pieces.
3. In a refractory container, tomatoes and other vegetables with the addition of salt, paprika and ginger are welded until softened for about a third of an hour with the lid closed.
4. Sugar, vinegar are added and the dish is cooked for another half an hour until it thickens.
5. Seasoning is laid out in a sterilized jar hot. Turn the jar upside down and leave to cool, then put it in a cold place, protected from direct sunlight.
6. A month later, you can already serve it to the table, separately in a gravy boat, as in the photo.

Tomato chutney with mango

An unusual option, as the composition of the dish includes sour cream and tomato juice instead of tomatoes.

Products for Indian chatni:

• chili pepper - 1 pod;
• butter - 1/2 spoon;
• sour cream - 2 tablespoons
• mango - 1/2 pc.;
• tomato juice - 1/2 cup.

Unlike the other options above, this chutney recipe does not require long storage before consumption, it can be served immediately after cooling.

1. Diced fruit is fried in a refractory container with butter.
2. Other ingredients are added, including chopped chili rings.
3. The brew is stirred, brought to a boil, cooled.
4. Served with meat and vegetable dishes.

Video: Mango, apple and coconut chutney from Chef Ilya Lazerson

The famous Indian seasoning chutney is considered the highlight of Indian cuisine. Not a single feast is complete in India without chutney, and if you want to spice up a traditional family dinner, serve chutney sauce with the main dish. An unusual spicy, sweet, sour or bitter gravy from vegetables and fruits with the addition of spices will set off the taste of the main dish, making it expressive and bright. In addition, chutney increases appetite and normalizes digestion, so it can also be offered to children, however, hot spices should not be used for children's sauce options. Chutneys are easy to prepare, do not require adaptation to Russian and European cuisine, and look much more interesting than traditional ketchup or mayonnaise. You can always choose a recipe for a suitable chutney sauce for rice, spaghetti, vegetables, meat and fish according to your desire and taste.

How to make chutney: Indian traditions

Indian culinary specialists claim that the real sauce is so spicy that it is impossible to eat, and at the same time so sweet that it is impossible to break away. However, you should not go to extremes, given that the inhabitants of the eastern countries are accustomed to hot spices, which help them to endure the heat more easily, and their digestive system is ideally suited to digesting chili peppers and other hot spices.

Chutney is prepared from any vegetables and fruits - from mangoes, plums, apples, rhubarb, tomatoes, pumpkins, citrus fruits and other fruits. The sauce is liquid or thick, like jam, it has a homogeneous structure or is prepared with pieces of vegetables, fruits and berries. Depending on the spices, the chutney takes on sweet, spicy, sour, bitter, or tart notes. Chutney is served cold or hot, and the taste of the seasoning changes beyond recognition.

Various spices are found in chutney recipes - curry, pepper, ginger, mustard seeds, cumin, bay leaf, cloves, cinnamon, cardamom, nutmeg and various masalas. The composition of chutney includes onion, garlic, apple and wine vinegar, lemon juice, nuts, sugar, honey, salt, butter and vegetable oil. Often, sour cream, tomato paste, juices and greens are introduced into chutney.

Another feature of Indian chutneys is the combination of seemingly incompatible ingredients. In one sauce, apples can coexist with hot peppers, coconut with garlic, mango with onions, and melon with mustard seeds. The fact is that Indian chefs adhere to the principles of Ayurveda, in which great attention is paid to the rules for the compatibility of spices and products. Using different combinations of combinations, you can change the taste of food and its properties, which definitely affects the health and well-being of family members.

Cooking raw and boiled chutney at home

If you decide to cook boiled, then vegetables and fruits should be cut into small pieces or beat in a blender. Then you need to stew the fruit or vegetable mass until the puree acquires a golden hue. At the very end of cooking, spices, vinegar and other products are introduced, and then the sauce is boiled down until it thickens.

After cooling, the sauce is either whipped in a blender or served with pieces of vegetables and fruits. It is believed that boiled chutney should be steeped for at least a week so that the flavors of the ingredients mix and the seasoning becomes more intense.

Tomato chutney sauce is one of the most popular and delicious. It is a worthy competitor to modern ketchups, and it is prepared from blanched and mashed tomatoes. Mustard seeds, finely chopped hot pepper pods, cinnamon stick, cumin, coriander, fresh ginger, cloves and bay leaf are fried in melted butter, then tomatoes, salt, asafoetida are added, and the sauce is simmered for 30 minutes over low heat. Then sugar is introduced into it, the fire increases, and with constant stirring, the mass is cooked for another 5 minutes. The cinnamon, bay leaf and cloves are removed from the seasoning and the chutney is ready.

Raw chutney is even easier to prepare - vegetables and fruits are thoroughly beaten to a smooth paste or ground in a mortar, and then spices and pieces of fruit (optional) are added to the sauce. In India, raw chutney is prepared every day, and the boiled sauce is usually jarred and used on major holidays.

How to eat chutney

Rice, potatoes, pasta and vegetables are usually served with spicy chutney, spicy-sweet sauces go well with meat, and seafood and fish are ideally complemented by sweet seasonings. All types of chutney are suitable for tortillas and pastries. For tasting, a couple of spoons of sauce are enough, which is served either on the same plate with the main course or side dish, or placed on the table in small rosettes.

Chutney makes everyday cuisine festive and original. Of course, if you get used to spices, the taste of natural products may seem too bland. However, this pleasant habit will only enrich your gastronomic outlook, and the family will be happy to gather around the table for Indian-style lunches and dinners. Bon Appetit!

• — Apple chutney with bacon according to Ben Toville's recipe —

  Ingredients:

  230 gr. smoked bacon, cut into small cubes
  1/2 medium onion, cut into small cubes
  1 medium fennel bulb, cut in half, core removed and cut into small cubes + 1 tbsp. chopped fennel leaves
  2 sprigs thyme
  2 garlic cloves, minced
  1 granny smith apple, peeled, cored and cut into small cubes
  1 tsp ground fennel seeds
  1 tbsp fresh lemon juice
  1 tsp finely grated lemon zest
  1 tsp Sahara
  Salt and freshly ground pepper
  Toasted baguette slices for serving

  Cooking:

  Heat up a large frying pan; add bacon and cook over moderate heat until crispy, about 4 minutes. Transfer the bacon to paper towels with a slotted spoon. Drain excess fat from the pan, except for 3 tablespoons.

  Add onion. Cook over moderate heat until soft, about 3 minutes. Add fennel bulb, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add fennel seeds; continue to cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, lemon zest, sugar and fennel leaves. Remove the chutney from heat, season with salt and pepper and let cool to room temperature. Remove thyme, toss with bacon and serve with baguette slices or your favorite dish.

• — Sean McClane's Cranberry Chutney —

  Ingredients:

  1 tbsp rapeseed oil
  1 small onion, chopped
  1 tbsp minced fresh ginger
  1 garlic clove, minced
  1/2 tsp ground allspice
  1 star anise
  1.5 cups sugar
  1 cup apple cider vinegar
  3 quinces, skinned, cored and thinly sliced
  1 granny smith apple, peeled, cored and thinly sliced
  340 gr. fresh or frozen cranberries
  1/2 cup yellow raisins

  Cooking:

  Heat oil in a large saucepan. Add the onion, ginger, garlic, allspice and anise and cook over moderate heat, stirring, until the onion softens, about 5 minutes. Then add sugar, vinegar and 1 cup of water, bring to a boil. Add quince, apple, cranberries and raisins and simmer, stirring occasionally, until thickened, about 25 minutes. Remove anise. Serve chutney warm or chilled.

• — Chutney with beer —

  Ingredients:

  4 Granny Smith apples, peeled, cored and diced
  2 cups finely chopped sweet onion
  340 ml. stout
  1 cup dark brown sugar
  1/2 cup apple cider vinegar
  1/2 cup brewed strong coffee, chill
  1/3 cup currants
  2 bay leaves
  2 tbsp molasses
  1.5 tsp yellow mustard seeds
  1 tsp brown mustard seeds
  1 tsp sea ​​salt
  1/2 tsp black pepper
  1/4 tsp seasonings "five spices"
  A pinch of freshly grated nutmeg
  1.5 tbsp pectin

  Cooking:

  Combine all ingredients except pectin in a large saucepan and bring to a boil. Cook over moderate heat, stirring occasionally, until the chutney has thickened and reduced to 3 cups, 45 to 50 minutes.

  Bring the chutney to a boil over high heat. Add pectin and simmer for 1 minute. Remove from heat and let cool completely. Remove bay leaves. Season the chutney with salt and transfer to glass jars. Serve chutney at room temperature or slightly chilled.

• — Fruit chutney according to the Bradford Thompson recipe —

  Ingredients:

  1/4 cup red wine vinegar
  2 tbsp honey
  2 tbsp light brown sugar
  1/4 tsp ground coriander
  One 5 cm cinnamon stick
  A pinch of ground cloves
  1 small bay leaf
  1.5 cups finely chopped pineapple
  1.5 cups finely chopped mango
  1 cup finely chopped papaya
  1 small garlic clove, minced
  1/2 tsp finely grated fresh ginger
  1/2 small Scotch bonnet or habanero pepper, chopped
  Salt and freshly ground white pepper

  Cooking:

  Combine vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf in a large saucepan and bring to a boil. Add pineapple, mango, papaya, garlic, ginger and hot pepper; season lightly with salt and white pepper. Cook over low heat for 30 minutes. Let cool. Remove cinnamon and bay leaf. Serve chutney at room temperature or chilled.

• - Grace Parisi's chutney -

  Ingredients:

  2 tbsp apple cider vinegar
  2 tbsp yellow raisins
  1/2 tsp minced fresh ginger
  1/2 tsp curry powder
  1/2 cup apricot jam
  1 shallot, chopped

  Cooking:

  In a small saucepan, combine the vinegar, raisins, ginger, and curry powder and simmer over low heat until the vinegar has evaporated, about 2 minutes. Add jam and onion, season with salt. Let cool.

  Chutney is perfect for grilling ribs, chicken or lamb.