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:
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.
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):
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:
Another popular option, the cooking process of which is simple and affordable set of additional products.
Ingredients:
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:
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:
If you want to make chutney for the winter, this option is ideal. Cooking is no more difficult than in other recipes:
An unusual option, as the composition of the dish includes sour cream and tomato juice instead of tomatoes.
Products for indian chatni:
Unlike the other options described above, this chutney recipe does not require long storage before use, it can be served immediately after cooling.
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.
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:
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.
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:
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:
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:
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.
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.
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):
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.
The winter recipe is as follows:
Order of preparation:
To make apple eggplant chutney, you will need the following products:
Order of preparation:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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:
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.