Due to the large number of apples at my disposal this year, I decided, in addition to jam and jam (jam, by the way, is amazing, I cooked it in different ways - with thyme and just like that, if I have the strength, I will take a picture on the weekend, and if If you still have strength, then I will tell you) try to cook something more interesting. Well, I cooked it ... as I started to cook, I can't stop, there is already a queue for the cans. I tried three options. If the saddle hadn't been kicked out from under me this week, the fourth would have already been tried, and there would have been many more cans.

I think it’s very tight, tired wildly, so very quickly the actual subject.

So, I made the very first option the most ingenious. Took the recipe from bbcgoodfood.com.

Classic apple chutney

1.5 kg apples
- 750 g light muscovado
- 500 g raisins
- 2 medium onions
- 2 tsp grains of mustard
- 2 tsp ground ginger
- 1 tsp salt
- 700 ml apple cider vinegar

Peel the 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, reduce heat and cook, stirring frequently, for 30-40 minutes, until the mixture thickens and begins to gurgle characteristically. Cool slightly, put in sterilized jars and close.

As you can see, everything is very, very simple. But it turns out, nevertheless, very tasty! A few spoons of chutney didn't fit into the jars, so I put them in a glass jar and put them in the refrigerator. Then she 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 (you can go broke for muscovado) in the amount of 300 g, vinegar 250 ml. It seemed to me that a little less vinegar could be used, but when the chutney stands a little, the taste and aroma become more balanced. Yes, I reduced the amount of raisins - for 700 g of apples I took 120 g, for my taste it was quite enough.

The next version tested was spicy chutney by Nigella Lawson, recipe from the book "How to be a domestic goddess".

Spiced apple chutney

500 g apples
- 1 medium onion
- 2 red chili
- 250 g of Demerara sugar (I took the usual white again, reduced it 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 cooking principle 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 spicy and interesting, it will be able to "colorize" even a banal baked or fried chicken fillet and adequately accompany more spicy dishes.

I took 150 ml of vinegar. 350 seemed a bit too much. For my taste - a maximum of 200. But look for yourself. In the process of storage, the taste, I repeat, "settles down".

Well, the third option, in the title photo it is he. I liked this option the most of the tested ones. Found the recipe.

Cottage Smallholder Apple Chutney

1.5 kg apples
- 500 g onions
- 500 g raisins sultanate
- 750 g Demerara sugar
- 500 ml white wine vinegar
- zest and juice of 2 lemons
- 1 small chili
- 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 and seed apples, chop finely.
Chop the onion very finely.

Place all ingredients in a large saucepan or heavy-bottomed saucepan and bring to a boil over low heat, stirring occasionally, until the sugar dissolves.

Reduce heat to very low and cook, stirring occasionally, until chutney is firm.

Arrange in sterilized jars, close.

The original recipe is supposed to cook chutney for a very long time, about four hours. I cooked for the first time from half of the ingredients, cooked for 1 h. 20 min. - during this time, everything has become more dense for me.

I took 300 g of sugar, 200 ml of vinegar, 150 g of raisins for half the norm. When I cooked in the second circle, I increased the amount of chili - for my taste, there was very little of it, I wanted a slightly spicier taste.

The author of the recipe emphasizes that onions and apples need to be chopped as small 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 several days in the refrigerator, the taste is already changing for the better, so do not rush to eat it with spoons right away, although it is difficult to resist, yes.

What to eat with? Yes with anything. Meat, poultry, cooked in various 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 successful find, I am very glad that I got my hands on these chutneys, if time permits, I will try to prepare more cans, 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, and 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 these types of sugar, then it is better, of course, to take them. They do affect the taste.

And since in the community

We used to cook mostly sweet dishes from apples: jams, compotes, preserves, pies. Have you tried the spicy ones? If not, then you need to make apple chutney.

What is this dish

Chutney is a traditional Indian sauce that 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 fruits, berries or vegetables, but with the obligatory addition of various seasonings and spices. As connoisseurs say, real chutney must 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 hot jam.

General cooking rules

Chutney can be whole fruit chunks or mashed potatoes with a blender. In terms of 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 fruit is washed and cut into slices or pieces. Then put in a deep saucepan, add vinegar and spices and simmer until the desired consistency. Then remove from heat, grind in a blender or leave in pieces.
2. In the second case, mix all the ingredients and grind with a blender until smooth.

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

Classic apple chutney

The recipe for the winter is as follows:

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

Cooking procedure:

1. Food preparation. Wash the apples, cut off the peel, remove the seeds with the core, cut into small cubes. Cut off the tail of the chili pepper, remove the seeds and chop it with a knife (for those who like sharper seeds, you can not remove the seeds). Peel the onion, cut into small cubes. Peel the ginger, rinse and grate. Rinse the raisins several times, add water and let stand for a while. Wash the lemon, peel the zest from it, cut it in half and squeeze out the juice (without pulp and seeds). Peel the garlic and chop finely with a knife.
2. Put apples and onions on the bottom of a saucepan, pour ginger, garlic, hot pepper and lemon zest into them, mix well. Pour in lemon juice, vinegar and add raisins, from which you must 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 the apples should boil.
3. Sterilize the jars and spread the hot apple chutney just removed from the stove over them. Boil the lids and tightly close the jars of sauce with them and cover. When they cool, put in the refrigerator or cellar.

With eggplant

To make Apple Eggplant Chutney, you need the following foods:

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

Cooking procedure:

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

How to serve

You need to try Indian sauce no earlier than a week later. You can eat it with boiled rice, dip pieces of cheese in it, spread on bread.

As you can see, it is very easy to learn how to cook apple chutney. This sauce will become an irreplaceable addition to meat, fish, poultry. You don't have to stop at the proposed spices - experiment and open your signature chutney.

Apple Chutney is a sauce that belongs to Indian cuisine. It is served with meat, traditional tortillas or bread. Chutney combines the aroma of apples, spices and herbs, dried fruits and other additives. Usually sourness is added to the sauce - it can be lemon or vinegar. Chutney can be presented as a sauce or as an appetizer, and it can be based on various vegetables or fruits, even the most unexpected ones, for example, mangoes or pears.

Ingredients

• 2 green sour apples
• 1 onion
• 1 tbsp. l. lemon juice
• 1 handful of seedless raisins
• 1 tbsp. l. Sahara
• 2 tbsp. l. apple cider vinegar
• 1/5 tsp ground allspice
• 1/5 tsp curry powder
• 1/2 tsp mustard seeds
• 3 cloves of garlic
• 2 pinches of salt
• zest of half a lemon

Preparation

1. Take strong sour or sweet and sour apples. The Semerenko variety is ideal. Wash the fruit and cut into small cubes, removing the pod and tail.

2. Peel the onions and cut them into small cubes, and chop the garlic altogether, also after removing the husks.

3. You will need a large bowl in which you need to combine apples, onions, garlic. Then add lemon zest and lemon juice there.

4. The next step is to add all the remaining spices - curry, allspice, sugar, salt and natural apple cider vinegar. Don't forget mustard seeds and seedless raisins. Stir everything and let it brew for an hour. Then transfer the chutney blank to a saucepan and simmer for 10-15 minutes.

Ingredients.
The main component, of course, is apples. Moreover, from the most outbred dacha sour it turns out as well as from Granny Smith or a seed. Volunteers will go, and not very ripe ones. Therefore, take the most simple apples, especially since you need a lot of them.
Let's say five kilograms. You will get about three liters of the finished product.
We still take
good apple cider vinegar - 0.5 liters
sugar - plain or cane - 0.5 kilos
The amount of vinegar and sugar can be adjusted depending on the sweetness / sourness of the apples and your taste preferences.
We still take
a head of garlic (or less if you don’t like it)
a couple of teaspoons of salt (or more if you like)
spices - different options are possible here.

This chutney has a distinct fruity flavor, no matter what you do with it. I choose spices that would work in contrast to this sweetness-fruitiness and in the same team with garlic - a mixture of peppers - black, white, cubeba, Sichuan, allspice. I also add a fragrant whole to distinguish jars of chutney from jars of jam :-) And someone might like a combination like "cinnamon, cloves, star anise, ginger", why not ... You can add fresh ginger, lemon zest and lemon juice - in general, play with the bouquet.

Here's a roughly still life turns out. By the way, the recipe can be doubled, tripled and chutney can be practically prepared on an industrial scale.
Tools.
You will need a large vessel with a heavy bottom, at least five liters. I think your community's favorite dishes will also work great :-) You also need some kind of stirring tool, preferably a wooden one (so it doesn't get hot), like this spoon in the photo. And the handle should be long enough to reach the bottom while keeping your hands and other parts of your body at a safe distance.
I will explain why this is important for those who have not made jam. The soup boils at 100 degrees, everyone knows that. And sugar syrup, which to a certain extent is any jam, including our chutney, can heat up to 150. This is not a joke, you can burn yourself very badly, so be careful and observe safety precautions!
And now, in fact, the cooking process.
Wash apples, cut, remove cores with seeds. The size and shape of the pieces are not important, everything is mashed. You can also peel the skin for greater smoothness of the sauce.
Peel the garlic, chop finely and finely.
We put everything in a bowl, add sugar, vinegar and spices, if you decide to add something else (raisins, for example) - it's time, bring to a boil over low heat. If all the apples don't fit, that's okay, you can add them as the chutney boils down.
We cook for two hours, often stirring, the closer to the finale and the thicker the chutney becomes, the more often it is necessary to stir. Our task is not to let it burn. And don't get burned!
Adjust the proportion of salt-sugar-vinegar-spices, trying what happens.
We put the finished chutney in sterilized banks, having cooled it a little.

The end result looks something like this.

Delicious with any meat, fried or boiled. Serve well with cold boiled meat, mixing 1: 1 with mustard.
It can be stored for a very long time, I suspect that because of the vinegar.
There are many possible variations on this recipe.
And, as it turned out, a can of such a thing is a great gift :-)

Chutney is made from fruits, dried fruits, berries and vegetables. The ingredients are mixed raw, and then a "raw" chutney is obtained, or boiled to the consistency of jam with pieces of fruit, only with a complex spicy taste. The sauce includes up to three dozen spices, combining, at first glance, incompatible: 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 preservation purposes. Then the sauce is infused, the flavors are mixed and turned into something more than the sum of their parts. The longer the sauce ripens, the richer and deeper its taste and aroma.

Chutney Serves to meat, poultry, with cheeses, Indian cakes (chapatis) or bread. Europeans have long appreciated the rich Indian flavor. Chutney and I know mostly vegetarians, but it's a pity - it's high time to include him in the list of the most interesting dips.

Today we will make a versatile apple chutney. In order for the dip to acquire the necessary taste and aroma, soak it in the refrigerator for at least a day. You can close it for future use. To do this, pour hot chutney into sterilized jars, seal with lids, cool and send to the cellar or refrigerator. Jars of apple chutney keep in a cool place for a long time and stand well. After a month you can enjoy it, it is very tasty.

Cooking Time 60 / Servings 4

Ingredients

• apples 700 g
• white wine or apple bite 100 g
• cinnamon stick
• cumin 0.5 tsp
• curry 0.5 tsp
• ground cardamom seeds 1 pc.
• cloves 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

Preparation

Peel the apples and seeds, cut into cubes. Make the cubes small: you do not have to turn them into mashed potatoes during the cooking process, but it is still better to get small pieces in the dip.



Peel the garlic and ginger. Grate both on a fine grater.



My chutney recipe includes onions. Do not replace it with a soft white or sweetish leek - let it be expressive, even sharp onion. Shred it as small as possible. Place food in a heavy-bottomed saucepan.

Pour in vinegar, add all the spices according to the list of ingredients and raisins, salt. For hot chutney, add fresh chili along with the seeds. Place the saucepan on the stove and bring to a boil, stirring occasionally. There is no need to pour water: vinegar and apples will give quite a lot of liquid, which still needs to be evaporated.



When the mixture boils, set the quietest heat and cook for 45-50 minutes. The sauce will "gurgle" slightly, as it should be. From time to time it needs to be stirred with a wooden spatula so that it does not burn. Try it along the way. If the chutney is too sour, adjust the flavor by adding a little more brown sugar over and above.



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.



Catch and discard the cloves and cinnamon sticks. Transfer the sauce to jars and let it brew (at least a day, do you remember?).
Enjoy your tasting!