In connection with big amount the apples that I have 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 I have more strength, then and I'll 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 very tightly, I'm tired wildly, so very quickly the actual subject.

So, I made the very first option the most ingenuous. 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 often, 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, I put them in glass jar and put it 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 an 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 "color" even banal baked or fried chicken fillet and worthy to 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 \u200b\u200bsalt
- 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 sugar dissolves.

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

Arrange in sterilized jars, close.

IN original recipe chutney is supposed to cook very for a long time, about four hours. I cooked for the first time with 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 mix properly 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 different ways; It seems to me that if you add such chutneys during cooking, for example, stewing or baking, it will also be good, and you can also stuff, for example, rolls. In general, a very, very successful find, I am very glad that I got my hands on trying 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, which has become popular all over the world due to its harmonious combination with many dishes.

One recipe oriental sauce does not exist. It can be prepared from any fruits, berries or vegetables, but with the obligatory addition 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 both liquid and 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 spread 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 cooking. Unique aroma and it acquires taste after a while.

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.
• Pepper spicy chili - 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, take out 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 at the bottom of the pan, pour ginger, garlic into them, spicy pepper and lemon zest, 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.
• Medium-sized head of garlic.
• 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 or table vinegar - respectively three or two tablespoons.
• 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 into the pan vegetable oil, 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 with the seeds, cut into cubes. Put them on 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 frying 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 into it, spread on bread.

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

Apple Chutney - not the most familiar way of disposing of apples for us, but if you are already tired of jams and compotes, but charlotte and others apple pies Not only are you fed up, but all your neighbors, friends and guests, you can try something unusual. But first - a little about what it is and what it is eaten with.

Chutney is a whole family of spices that are used in South Asian cuisine, primarily Indian (they are given a special place in vegetarian and Vedic culture) and are sauces made from various combinations of spices with fruits and / or vegetables. Exists great amount their types: chutneys can be prepared from both boiled and raw fruits, they can combine the most different (and at first glance, incompatible ingredients), can be based on vinegar, citrus or lemon juice, can be sweet, spicy or spicy -sweet. There are chutneys such as mango, mint, onion, tomato, lime, garlic, ginger, yoghurt, and so on. Someday I will definitely expand on this topic in more detail, and today we will focus on the apple recipe.

In fact, there are also a lot of options for even one apple chutney, but here I will tell you about one for now. Alternatively, you can take the idea as a basis and try experimenting with different ingredients and / or proportions.

First of all, let's take apples... We clean, take out the core and cut into small cubes - as a result, we should get 1.5 kilograms (we cooked a lot at once, for winter preparations - in the end we got three half-liter cans; you can reduce the components proportionally). Put apples in a large pot, add 2-3 finely chopped cloves there garlic and 250 ml apple cider vinegar... Mix everything well and leave to simmer on the smallest heat, stirring occasionally so that the mixture does not burn (and this can easily happen). Cook until the apples are very soft, similar in consistency to a dense puree - it took me a little more than an hour... Then add 500 gr. sahara (you can add more: the recipes indicate as much as 700 grams, but it comes out too sweet for me, and I take less; in addition, it all depends on what kind of apples you have), 70-100 g raisins1/2 tbsp salt, pinch cayenne pepper, a few things fragrant (Jamaican) pepper (both Cayenne and Jamaican can be replaced with plain black peas) and about 50 g ginger, peeled and finely grated.

Mix well all the ingredients with applesauce and leave to cook on low heat for another 20-25 minutes. Be sure to try everything together, and if your taste doesn't have enough sugar or spices, add what you need. Chutney according to this recipe turns out to be sweet and sour, but with a spicy-spicy note, its tastes are revealed gradually, one after another, which is very unusual and unusual, but undoubtedly delicious.

When ready, chutneys are rolled into sterilized jars. You can eat it right away, but it is best to let it brew in a cool, dark place for at least 2 weeks - this will make the taste of the seasoning more intense.

And the most important thing is where to put all this exotic goodness now. Chutney is served with main dishes in order, firstly, to set off their taste, and secondly, to whet the appetite and stimulate digestion. Indians eat with almost everything. Outside of India, chutneys are popular in South and Central America - there these sauces are served with fish, poultry and meat (primarily pork). Chutney also goes well with rice dishes. Perfectly - with various pancakes and cakes.

It is enough to serve only a couple of teaspoons per serving, laid out in small rosettes, and put a small bowl of rice next to it as a side dish.

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 compound 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 flatbreads (capati) 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 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 that small pieces come across in the dip.



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



My chutney recipe includes onion... Do not replace it with a soft white or sweetish leek - let it be expressive, even sharp onion. Chop it as little 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 a 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 this.



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!

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, 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 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 that small pieces come across 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. Chop it as little 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 a 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!