Chutney seasoning - Indian sauce, the main ingredients of which are vegetables or fruits.  It has a uniform 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 one principle and include the following steps:

1. Preparation of fruits / vegetables - washing, pitting or core.
2. Grinding the main product with a knife, blender, combine.
3. Stew on low heat with the addition of vinegar. Stir occasionally and cook until thickened.
4. In hot form, chutney sauce is laid out in jars, closed with lids and left for a month.

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

There are options for 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 sweet.

Apple chutney

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

Ingredients for chatni (the amount of food in the spoons is measured by a cutlery):

• apples - 1 kg;
• water - 1 cup;
• oil - 50 g;
• sugar - 2 glasses;
• turmeric - 1 spoon;
• red pepper - 3/4 tablespoons;
• ginger - 1/2 tablespoon;
• lemon juice (freshly squeezed) - 1 spoon;
• ground clove - a pinch;
• cinnamon - a pinch;
• coriander (seeds) - a pinch;
• nutmeg - a pinch;
• vanilla - a pinch.

Traditionally, apple chutney is made from acidic varieties, but you can choose another one according to your preferences. The amount of spices is also regulated at your discretion. In this embodiment, vinegar is replaced with lemon juice. Cooking Instructions:

1. Thoroughly washed apples are cut into small slices (the core is removed first).
2. They are laid out in a refractory container (the saucepan is ideal).
3. Sugar, water is added.
4. It is stewed when the plate is slightly heated until the pieces soften.
5. Oil is poured, spices are sprinkled. After stirring, simmer no more than 10 minutes.
6. In hot form, apple chatni is laid out in jars and infused for at least a month.
7. Serving for meat dishes, pastries. It goes well with rice.

  If desired, grind the main product with a blender. If you decide to pour vinegar instead of lemon juice, it is not recommended to use a regular table. 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 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 the first mango chutney for the first time, you can restrict yourself to using all these spices one pinch. After the sauce is thoroughly mixed, you can try it and, if necessary, add the ingredients according to your preference. A step-by-step cooking scheme looks like this:

1. The fruit is washed under running water, cut, bone 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 using a press or mortar, then added to the "pulp".
5. The mango chutney is brought to a puree state after cooling.
6. At the end all spices are added.

Tomato Chutney

It has nothing to do with the familiar tomato sauces like ketchup and others. The maximum taste of this seasoning is revealed in 1-2 months. If desired, you can serve immediately after cooking, but its taste will be less saturated.

Components for Indian dressing:

• 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 make chutney for the winter, this option is ideal. Cooking is no more difficult than in other recipes:

1. Peeled garlic and onions are chopped. An apple without a peel and a core is cut into small pieces.
2. Washed tomatoes are laid out in a bowl and poured with boiling water. It is preliminary 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 boiled until softened for about a third of an hour with the lid closed.
4. Sugar, vinegar is added and the dish is cooked another half hour before thickening.
5. Seasoning is laid out in a sterilized jar in a hot form. Turn the jar upside down and leave to cool, then put it in a cold place, protected from direct sunlight.
6. A month later, it is already possible to serve 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 tablespoon;
• sour cream - 2 spoons
• mango - 1/2 pcs.;
• tomato juice - 1/2 cup.

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

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

Video: Mango, Apple and Coconut Chutney by Chef Ilya Lazerson

Chutney is the highlight of Indian cuisine. Neither family dinner nor a noisy feast can do without this seasoning. The consistency of chutney is a piquant sauce, which, depending on the ingredients that make up it, can be spicy or sweet, sour or bitter. Traditional emphasizes the taste of the main dish, making it richer and more interesting. They make fruit chutney or can be cooked or served fresh (raw) from mashed ingredients.

In our article we will talk about how to cook tomato chutney. You can preserve the spicy sauce for the winter and add it as a sauce to meat, dishes of potatoes, rice or buckwheat.

Indian Tomato Chutney Recipe

In appearance, this sauce is very similar to ketchup, but its taste is much richer, more refined and interesting. Indian tomato chutney is prepared in the following order:

1. On tomatoes (8 pcs.), Cruciform incisions are made. Vegetables are blanched, after cooling, the peel is removed from them. 60 ml of water is added to the tomatoes in a blender, after which the tomatoes turn into a smoothie.
2. Mustard seeds (2 teaspoons) are added to the melted butter preheated in a frying pan and warm well under the lid until they stop cracking. Next, a teaspoon of zira, ground coriander (2 teaspoons), finely chopped capsicum (2-3 pcs.), A tablespoon of grated ginger are added.
3. All spices are well heated, after which tomato puree, a pinch of asafoetida and salt (1 teaspoon) are added to them. Without a lid, the tomato mass is cooked on low heat for half an hour.
4. After the indicated time, sugar (100 g) is added to taste. With constant stirring, the mass is brought to the consistency of a thick sauce.
5. Lastly, according to an Indian recipe, a cinnamon stick and 5 clove inflorescences are added to the chutney. Ready sauce is transferred to the bowl and after cooling is served on the table.

Green Tomato Chutney

If after harvesting the last autumn harvest you still have green tomatoes, you can prepare an unusually delicious Indian sauce from them. For this you will need green tomatoes (500 g), 5 pods of hot pepper, bell pepper and spices.

For starters, vegetables need to be cut and put in a pan. Hot pepper seeds should be removed if you do not want an unbearably sharp dish. Add 100 g of sugar, 80 ml of wine vinegar, a little dry ginger, clove inflorescences and salt to taste. Tomato chutney is cooked over low heat for about 40 minutes, after which it is laid out on sterilized half-liter cans and rolled up with a can opener. Sterilize jars with sauce is not necessary.

Piquant with Orange and Ginger

This seasoning, cooked at home, has a very interesting taste. Be sure to prepare tomato chutney for meat, and your guests will be very grateful to you.

The sequence of preparation of the sauce is as follows:

1. Bake tomatoes (750 g) in the oven or on the grill. After cooling, remove the peel from the vegetables, chop coarsely and fold into a pan.
2. Divide oranges into slices, peel each of them from films, cut into small cubes.
3. Grate ginger root (20 g) and a green chili seedless pod.
4. Chop 3 onions.
5. Grind the seeds of mustard and coriander (1 teaspoon each) in a mortar.
6. In a pan to the tomatoes, send all the prepared ingredients, pour apple cider vinegar (250 ml) and add a glass of sugar.
7. Bring the sauce to a boil and cook it for another 3 minutes over low heat. Add finely chopped fresh basil to the chutney and cook for another 1 minute.
8.   pour into jars or bottles, roll up and wrap for 12 hours. It is recommended to use no earlier than 6 weeks.

Cherry plum and tomato chutney recipe

In India, it is customary to add green mango, pineapple and other tropical fruits. We offer a more affordable, European version of the chutney with the addition of local cherry plum. To prepare such a sauce is as simple as possible:

1. In a blender, grind 5 tomatoes and a seedless chili pod until mashed.
2. In vegetable oil, passer onion, garlic (4 cloves), yellow peeled plum peeled from the skin and bones (8 pcs.), Passer. Simmer all ingredients together until soft.
3. Pour tomato puree into the pan. Pour salt and sugar (0.5 teaspoons each), a pinch of coriander, zira, cilantro and basil (optional).
4. Cook the chutney sauce to a thick consistency. Store in the refrigerator for no more than two weeks.

Chutney from apples and tomatoes for the winter

The sauce, the recipe of which is presented below, can easily be called the best alternative to traditional ketchup. It has a sweet and sour taste and an interesting spicy aroma. You can make tomato chutney for the winter. It is perfectly stored in glass jars in the refrigerator or cellar.

To cook the sauce, first you need to peel and core and cut into cubes 3 apples. They should be folded into a pan, pour 50 ml of water and send it to a low fire.

Peel with 4 tomatoes, cut into cubes. Grind 3 onions in a similar way. Send chopped vegetables to apples. Add 100 g of sugar, a teaspoon of salt and apple cider vinegar (50 ml). For piquancy, you should also put a cinnamon stick and raisins (2 teaspoons), grated ginger root and dry chili (3 tablespoons), a little mustard seeds and several clove inflorescences. Boil the sauce until it thickens, then pour it into sterilized jars.

The following tips will help you make a truly delicious chutney sauce:

1. If you are not a fan of spicy dishes, do not get too carried away with hot pepper. Add half the norm indicated in the recipe to the sauce, try it, and only after that enter the rest of the spice.
2. If apples or green tomatoes are in the recipe, be careful with the addition of vinegar. As a result, the sauce may be too acidic.
3. Do not spare the spicy spices. They will make the taste of chutney more interesting and piquant.

We are used to making mostly sweet dishes from apples: jams, compotes, preserves, pies. Have you tried spicy foods? If not, then you need to make an apple chutney.

What is this dish

Chutney is a traditional Indian sauce, which has become popular all over the world due to its harmonious combination with many dishes.

There is no single recipe for oriental sauce. It can be prepared from any fruit, berries or vegetables, but with the obligatory addition of various seasonings and spices. As experts say, real chutney must certainly be both spicy and sweet at the same time.

Apple chutney is the most suitable option for our Russian conditions. It is also called spicy or spicy jam.

General cooking rules

Chutneys can be made from whole slices of fruit or mashed with a blender. By consistency, the sauce can be either liquid or in the form of thick jam.

It can be prepared in two ways: hot (with cooking) and cold (without cooking):

1. In the first case, the fruits are washed and cut into slices or slices. Then spread in a deep pan, add vinegar and spices and simmer until the desired consistency. Next, remove from heat, grind in a blender or leave slices.
2. In the second case, all the ingredients are mixed and crushed with a blender until smooth.

It is important to know that apple chutney is not a dish that is eaten immediately after cooking. It acquires a unique aroma and taste after some time.

Classic Apple Chutney

The winter recipe is as follows:

• Apples (preferably sour or sweet and sour) - 2 kilograms.
• Onions - 4 onions.
• Raisins - 200 grams.
• Fresh ginger (root) - about 3 cm.
• Garlic - three cloves.
• Hot chili pepper - two pods.
• Lemon is one of medium size.
• Apple cider vinegar - 150 ml.
• Sugar (preferably cane) - two-thirds of a glass.
• Allspice (peas) - 10 pieces.
• Powdered curry - one or two teaspoons.
• Mustard seeds - a teaspoon.

Order of preparation:

1. Preparation of products. Wash the apples, cut the peel, remove the seeds with the core, cut into small cubes. Cut off the tail of the chili pepper, take out the seeds and chop it with a knife (lovers of sharper seeds can not be removed). Peel the onion, cut into small cubes. Peel the ginger, rinse, grate. Rinse the raisins several times, add water and let stand a little. Wash the lemon, peel the zest from it, cut in half and squeeze the juice (without pulp and seeds). Peel the garlic and chop finely with a knife.
2. Put apples and onions at the bottom of the pan, pour ginger, garlic, hot pepper and lemon zest into them, mix well. Pour in lemon juice, vinegar and add raisins, from which first drain the water. Then sugar, curry, allspice and mustard. Put the pan on the fire, cook with constant stirring with a wooden spoon for about an hour. During this time, the sauce should change color, become thick, and apples - boil.
3. Sterilize the cans and place the hot apple chutney just removed from the stove on them. Boil the lids and tightly close the jars with sauce and cover them. When they have cooled, put in the refrigerator or cellar.

With eggplant

To make apple eggplant chutney, you will need the following products:

• Sweet and sour apples - two pieces.
• Eggplant - 800 g.
• The head of garlic is medium sized.
• Tomatoes - 400 grams.
• Sugar - 1 l. dining room with a slide.
• Salt - 1 l. dining room with a slide.
• Hot pepper - two pods.
• Cilantro - one bunch.
• Apple or table vinegar - respectively three or two tablespoons.
• Odorless vegetable oil - four tablespoons.
• Pea coriander - three teaspoons with a slide.

Order of preparation:

1. Wash the eggplants, peel them, cut into cubes (about 2 cm).
2. Pour vegetable oil into a frying pan, put eggplant in it and fry until golden brown. After that, remove from the stove and allow to cool at room temperature.
3. Wash the apples, peel them, remove the core with the seeds, cut into cubes. Put them in the eggplant and put on the stove. Simmer for seven minutes over low heat with constant stirring.
4. Cover the apples and eggplants with a lid and continue to simmer over low heat for about half an hour.
5. Grind cilantro, garlic, pepper and coriander using a blender. The resulting mixture is laid out in a pan for apples and eggplant, as it is mixed, covered with a lid, simmer for about 20 minutes.
6. Salt, vinegar and sugar are added to the container with the sauce, continue to simmer, stirring constantly, for another ten minutes, but without a lid.
7. Remove from the stove when it cools down, transfer to jars and put away in the cold for storage.

How to serve

You need to try Indian sauce not earlier than in a week. You can eat it with boiled rice, dunk pieces of cheese in it, spread on bread.

As you can see, learning how to make apple chutney is very easy. This sauce will be an indispensable addition to meat, fish, poultry. You can not stop on the offered spices - experiment and open your signature chutney.

• - Ben Tovill Apple Bacon Chutney -

  Ingredients:

  230 gr. smoked bacon, cut into small cubes
    1/2 medium onion, cut into small cubes
    1 medium onion fennel, cut in half, remove the core and cut into small cubes + 1 tbsp. chopped fennel leaves
    2 sprigs of thyme
    2 cloves of garlic, chop
    1 Granny Smith apple, peel, core and cut into small cubes
    1 tsp ground fennel seeds
    1 tbsp fresh lemon juice
    1 tsp finely grated lemon peel
    1 tsp Sahara
    Salt and Freshly Ground Peppers
    Fried sliced \u200b\u200bbaguette for serving

  Cooking:

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

  Add the onion. Fry over moderate heat until soft, about 3 minutes. Add onion fennel, thyme, garlic and apple. Cover, cook over medium-low heat, stirring, until soft, for about 8 minutes. Add fennel seeds, continue cooking, stirring, until aroma, about 1 minute. Stir lemon juice, lemon zest, sugar and fennel leaves. Remove the chutney from the heat, season with salt and pepper and allow to cool to room temperature. Remove thyme, mix with bacon and serve with sliced \u200b\u200bbaguette or your favorite dish.

• - Sean McClain Cranberry Chutney -

  Ingredients:

  1 tbsp rapeseed oil
    1 small onion, chopped
    1 tbsp chopped fresh ginger
    1 clove garlic, chop
    1/2 tsp ground allspice
    1 star anise
    1.5 cups sugar
    1 cup apple cider vinegar
    3 quinces, peel, core and finely chop
    1 Granny Smith apple, peel, core and chop finely
    340 gr fresh or frozen cranberries
    1/2 cup yellow raisins

  Cooking:

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

• - Chutney with beer -

  Ingredients:

  4 Granny Smith apples, peel, core and cut into cubes
    2 cups finely chopped sweet onions
    340 ml. stout
    1 cup dark brown sugar
    1/2 cup apple cider vinegar
    1/2 cup brewed strong coffee, cool
    1/3 cup currant
    2 bay leaves
    2 tbsp molasses
    1.5 tsp yellow mustard seeds
    1 tsp brown mustard seeds
    1 tsp sea \u200b\u200bsalt
    1/2 tsp black pepper
    1/4 tsp seasoning "five spices"
    A pinch of freshly grated nutmeg
    1.5 tbsp pectin

  Cooking:

  In a large saucepan, mix all the ingredients except pectin and bring to a boil. Cook over moderate heat, stirring until the chutney thickens and pours to 3 cups, from 45 to 50 minutes.

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

• - Bradford Thompson Fruit Chutney -

  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 mangoes
    1 cup finely chopped papaya
    1 small clove of garlic, chop
    1/2 tsp finely grated fresh ginger
    1/2 part of a small pepper Scotch bonnet or habanero, grind
    Salt and freshly ground white pepper

  Cooking:

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

• - Grace Parisi Recipe Chutney -

  Ingredients:

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

  Cooking:

  In a small saucepan, mix vinegar, raisins, ginger and curry powder and simmer over low heat until the vinegar evaporates, about 2 minutes. Add jam and onions, season with salt. Allow to cool.

  Chutney is ideal for grilling ribs, chicken or lamb.

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

The mysterious and ancient India always attracts the attention of people with its exoticism. The culture, customs, dishes of this country delight with color and centuries-old traditions. It is amazing how such a country managed to preserve its enormous and impressive cultural heritage almost in its original form, and did not squander it to please the European colonialists. The 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 gradually take root, manage 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 more and more confidently settle in the menu of Europeans. Exciting appetite during meals, stimulating the digestive system of chutney seasonings - 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 sweetish, because these sauces are prepared from vegetables and fruits. During a meal, just a couple of spoons of this seasoning is enough for the taste of the served dish to become more intense and original. As a rule, chutney sauce is laid out in small sockets so that the eater himself can put the right amount of Indian seasoning into a plate and savor the original unusual taste of the seasoned dish for a long time and with placement.

Cooking chutney is a rather time-consuming, time-consuming process, because it involves cooking the components until they are completely boiled out. These Indian sauces can also be prepared from raw ingredients, crushed to a pasty state. Traditionally, delicious chutney is combined with meat and rice, but in modern cuisine you can serve this seasoning for different dishes, based on the preferences of gourmets.

There are many tips and tricks for making chutney at home. Chutney seasoning can be divided into the following main steps:

Vegetables and fruits are finely chopped;

Such a mass is mainly boiled on a tiny twinkle before being converted into a creamy golden brown substance;

Hot ready 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 are saturated with each other's tastes. However, it is quite possible to use such a seasoning immediately after preparation, after cooling it.

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 is useful to hostesses who want to pamper their households 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 caraway seeds - 1 hour;

Black pepper - 1 hour;

Cayenne red pepper in powder - 1 teaspoon;

Ghee (melted butter) - 2 tbsp .;

Grated peeled carrots. We heat the oil and fry the mustard seeds and caraway seeds on it until they crack. Grind ginger, garlic, black pepper, put there. All together, fry for two minutes. Then add the remaining ingredients. Cook until carrot softens. Cool. Store carrot chutney in the refrigerator.

Gooseberry Chutney Recipe

Would need:

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

Onion - 0.5 kg;

Sugar - 0.5 kg;

Ginger - 50 grams;

Hot red pepper - 1/4 tsp;

Garlic - 1 head;

Vinegar 3% - 1 tbsp;

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 flame for 2.5 hours. After cooking, a pasty mass is obtained.

Chutney: tomatoes with cilantro

Would need:

Small tomatoes - 6-7 pieces;

Fresh leaves of cilantro - 2 bunches;

Green chili pepper - 6 pieces;

Grind into a paste-like mass all the ingredients (best 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 tsp;

Nutmeg - 1 tsp;

Clove - 1/4 tsp;

Turmeric - 1 tsp;

Ginger - 1 tsp;

Cinnamon - 1 tsp;

Sugar - 6 glasses.

Wash apples, peel, remove cores, add water, cook until soft. Melt the ghee in a pan. Fry spices in it and add apples. Cook, before evaporating the liquid. Add sugar. The mixture should turn into jam. Serve chutney chilled.

Apricot Chutney

Would need:

Dried apricots - 1 cup;

Water - 3.5 tbsp .;

Caraway seeds - 1 tsp;

Sugar - 3/4 cup.

Soak for 6 hours apricots. Boil until soft. Fry caraway seeds and chili. Mix with apricots, add sugar. Cook to a pasty state.

Plum Chutney

Would need:

Plums - 250 grams;

Raisins - 250 gr.;

Shallots - 300 gr.;

Onions - 30 gr.;

Sweet pepper - 3 pieces;

Vinegar - 1 tablespoon

We crumble onions, shallots, sweet peppers. 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 to the bulk and cook for 2 hours.

Banana Chutney

Would need:

Ghee (melted cow butter) - 2 tbsp .;

Green chopped chili - 1 piece;

Caraway seeds - 1 tsp;

Diced bananas - 1 cup;

Water - 6 tbsp .;

Sugar - 2 tbsp.

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

Onion Chutney

Would need:

Shallots - 8 pieces;

Red pepper - 2 tsp;

Indian cumin, salt - to taste;

Zest of 4 lemons;

Juice of 4 lemons.

We chop shallots, put them in a glass dish. Add pepper, cumin, salt. We insist about 5-10 minutes. Mix. It is advisable to slightly push. Pour with a mixture of lemon juice, zest. We insist 24 hours.

Avocado Chutney

Would need:

Avocado - 1 piece;

Salt - 1/2 tsp;

Asafoetides - 1 pinch;

Sugar - 1 tsp;

Lemon juice - 1 tsp;

Cream - 3 tbsp .;

Black ground pepper - 1/2 tsp

Cut the avocado, take out the stone. Separate the flesh from the peel. Knead into a homogeneous mass. Combine all the ingredients, beat in a creamy mass.

Coconut Chutney

Would need:

The flesh of fresh coconut, finely shredded - 1 tbsp .;

Sugar - 1 tbsp;

Ground ginger - 1 tsp;

Lemon juice - 3 tbsp;

Chopped green chili - 2 pieces;

Ground coriander - 1 tbsp.;

Salt - 1/2 tsp

Mix all the ingredients, cook until thickened.

Recipes with photo chutney  - they 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 tasted its unusual sour-sweet-salty taste, breathing in 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.

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

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

   Chutney  - It is spicy or sour sweet seasoning, which refers to Indian cuisine. This seasoning or sauce is very suitable for meat. Chutneys make it very spicy that you can barely eat, and so sweet that you can't come off. 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 lot of time to cook, because all the compound chutneys need to be cooked until they are almost completely boiled.

Everyone already knows and may be boring home, this one tomato chutney recipemay well replenish the preparations of your sauces and seasonings for the winter. Spicy food lovers will especially enjoy chutney because it will be very spicy. The severity can be adjusted to your liking.

Ingredients:

• large tomatoes - 3 pcs.
• apples - 3 pcs.
• onion-3 pcs.
• ginger,
• cinnamon stick
• raisins - 2 tsp.
• mustard seeds - 3 tsp.
• wine vinegar - 50 ml,
• cloves - 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 it is better those that will be cooked during cooking. Peel the apples from the skin, sprinkle with lemon juice. Cut apples into small cubes.

Put apples and pour water in a deep dipper, then place the dipper on the stove. Turn on medium heat.

Peel ripe and juicy tomatoes. You can do this by sprinkling them with boiling water. Dice the tomatoes.

Peel the onions, then chop into small cubes.