Chutney is a very tasty and aromatic sauce of Indian cuisine. As a rule, it contains a lot of spices and herbs, and the more varied they are, the richer the taste of the sauce itself. It is advisable to eat chutney on the second day, when all the ingredients become friends and the sauce acquires a rich and unique taste. This sauce is delicious served with chicken. You can simply spread it on bread. There are many recipes for chutney, spices and seasonings can be adjusted. My apple chutney sauce turned out simply incomparable, but I wouldn’t mind trying other options.

To prepare apple chutney, I used this set of spices and herbs.

Cut the apples into large cubes.

Chop the onion and finely chop the hot pepper.

Place the apples and onions in a saucepan, add all the spices. Squeeze the garlic through a press.

Pour in apple cider vinegar and simmer everything over low heat for 45-50 minutes with the lid closed, stirring occasionally so that the sauce does not burn.

When the sauce is ready, remove the cinnamon stick and cloves. Cool and transfer the apple chutney into a container and leave for several hours.

Remember, a couple of years ago there was a crazy apple harvest in the Moscow region? Then, having cooked 40 liters of apple jam, I decided to find another use for these apples. And I found a recipe for this chutney. It’s very easy to cook, very tasty to eat. Since then, all my guests, no matter what meat they are served, ask “is there that Peppered Jam?” Maybe you, as a meat lover, will like it too.

Ingredients.
The main component, of course, is apples. Moreover, from the most outbred country sour it turns out just as good as from Granny Smith or seven. Both carrion and not very ripe ones will do. Therefore, take the simplest apples, especially since you will need a lot of them.
Let's say five kilograms. You will get approximately three liters of finished product.
We'll still take it
good apple cider vinegar - 0.5 liters
sugar - simple 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'll still take it
a head of garlic (or less if you don't like it)
a couple of teaspoons of salt (or more if you like)
spices - there are different options here.

This chutney has a distinct fruity taste no matter what you do with it. I choose spices that would work in contrast to this sweetness-fruity and in one team with garlic - a mixture of peppers - black, white, cubeba, Szechuan, allspice. I also add the whole fragrant one 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 - basically, play with the bouquet.

This is roughly what a still life looks like. By the way, the recipe can be doubled, tripled and chutney can be prepared on an industrial scale practically.
Tools.
You will need a large vessel with a heavy bottom, at least five liters. I think your community's favorite utensils will work great too :-) You also need some kind of mixing 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 body parts at a safe distance.
I’ll explain why this is important for those who haven’t made jam. Soup boils at 100 degrees, everyone knows that. And sugar syrup, which to a certain extent is any jam and our chutney, can heat up to 150. This is not a joke, you can get very burned, so be vigilant and follow safety precautions!
And now, actually, the cooking process.
Wash the apples, cut them, remove the cores and seeds. The size and shape of the pieces are not important, everything is stewed into puree. You can also peel the skin to make the sauce even smoother.
Peel the garlic and chop it finely.
Place everything in a bowl, add sugar, vinegar and spices; if you decide to add anything else (raisins, for example), now is the time to bring to a boil over low heat. If all the apples don’t fit in, it’s okay, you can add them as the chutney boils down.
Cook for two hours, stirring often, the closer to the end and the thicker the chutney becomes, the more often you need to stir. Our task is to prevent it from burning. And don't get burned!
We adjust the proportion of salt-sugar-vinegar-spices, trying what happens.
Place the finished chutney into sterilized jars, allowing it to cool slightly.

The end result looks something like this.

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

Step 1: Prepare the ingredients.

The main ingredient of our chutney is apples. They need to be washed thoroughly, peeled, twigs removed and cores with seeds removed. After all this, the peeled fruit will need to be cut into small cubes.
Peel the onions, rinse with cold running water and cut in the same way as apples, that is, into small cubes.
Remove seeds from the chili pepper, cut off the tail, and then chop the remaining pod with a knife.
Peel the ginger root, rinse and chop very finely.
Remove the garlic cloves and then chop them with a kitchen knife.
Rinse the raisins several times with warm boiled water to get rid of litter and plant debris.
Rinse the lemon thoroughly and remove the zest with a grater. Cut the fruit into halves and squeeze the juice out of it, being careful not to get any seeds or pieces of pulp into the liquid.

Step 2: Make apple chutney.

Place the apple and onion pieces in a suitable saucepan. Sprinkle all the prepared spices on top: lemon zest, chopped ginger root, hot pepper and garlic cloves. Stir, add raisins (don't forget to drain the water). Pour in apple cider vinegar and lemon juice. Add the remaining seasonings: curry powder, allspice, mustard seeds and granulated sugar.


Place the pan with all its contents on low heat and cook, stirring all the time with a wooden spoon. Simmer your future chutney for 1 hour. During this time, the sauce will thicken, partially boil down and change color, and the apple pieces will boil.

Step 3: Prepare apple chutney for the winter.

Place the finished apple chutney in heated sterilized jars immediately after preparation, as soon as you remove the sauce from the stove.
Close the jars filled to the top tightly with boiled lids. Wrap the mixture in kitchen towels or a blanket and leave it there for several hours until the jars and chutney in them have cooled. Afterwards, hide the original Indian sauce you prepared in a dark, cool place (cellar or refrigerator).

Step 4: Serve the apple chutney.

It will be possible to take the first sample of apple chutney in a week. It’s very tasty to spread it on bread, dip crackers and pieces of cheese into it, and it’s also just awesome with boiled rice. On the festive table, serve chutney with meat and poultry dishes.
Bon appetit!

Gardeners who have an apple orchard can use carrion to make chutney, but without rot, of course.

Adjust the amount of vinegar, lemon juice and sugar according to your taste and sensations.

If you want a spicier apple chutney, do not remove the seeds from the chili peppers.

Apple chutney can be stored in a cool place for up to 6 months.

Chutney is an Indian condiment made from spices and herbs. Their task is to highlight the taste of the finished dish. They are divided into two types: raw and boiled. Raw chutneys are prepared by grinding all the ingredients into a homogeneous mass. Boiled chutneys take time to prepare as the ingredients need to be boiled to a puree. Ready-made chutney sauce-dip usually tastes sweet and sour. Fruits are ideal for this: plums, pears, apples, quince. They are served in small rosettes. One or two spoons of chutney is enough to stimulate the appetite and improve digestion.

Apple chutney is especially popular in our family. To prepare it you will need 1 kg of apples, sweet and sour varieties.

Let's get to work by first preparing the necessary spices.

First of all, let's process the apples. Ripe, elastic fruits must be peeled.

Then cut them into random small pieces.
The juice of half a lemon will prevent the apples from oxidizing and changing color.

Add 2 tablespoons of sugar. Mix.
Transfer them to a saucepan with a thick bottom. Let it simmer for 10-15 minutes. During this time, the apple pieces will release juice and become limp. This will save us from a long wait for complete boiling.

In the meantime, prepare the remaining ingredients.
Peel the ginger root and grate it on a fine grater.

Chop onion, garlic and chili pepper.

Melt butter in a frying pan. Sauté onion and garlic.

We send the apples, already softened from simmering, for golden frying.

Add hot pepper and ginger to this mixture.

In a separate container, collect a mix of seasonings and spices.

We saturate the future dip sauce with taste and aroma.

Cinnamon will add a special flavor to apple chutney. After 10 minutes of simmering, the stick can be removed.

Ready apple chutney has a delicate sweet and sour taste. Ideal with rabbit meat, chicken, turkey, pork, veal, and less often with lamb. Not suitable with fish dishes.
The longer the chutney is stored, the nobler it becomes. And thanks to apple pectin, it acquires an elastic consistency and holds its shape perfectly, like marmalade. See for yourself by looking at the last photo of this recipe.

Cooking time: PT01H00M 1 h.

How to make apple chutney for the winter, see the recipe with step-by-step photos.

Ingredients for making apple chutney

I have already made apple jam for the winter, and there are still a lot of apples, so today I will make apple chutney.

Traditional Indian chutney sauce is made from ripe fruits, adding various spices and hot peppers. Apple chutney is ideal for main courses of poultry or rice.

To prepare apple chutney for the winter, it is better to choose juicy and firm apples (see also how to bake an apple pie in a slow cooker). This recipe makes the chutney moderately hot and spicy.

For the recipe for making spicy chutney we will need:

Salt – 0.5 teaspoon.

Curry – 1 teaspoon.

Ginger – 1 teaspoon.

Cloves – 2-3 pcs.

Nutmeg – a pinch.

Chili pepper – 2 pcs.

Grape or apple cider vinegar 5% - 100 ml.

Sunflower oil – 4 tablespoons.

All the spices that we have prepared for the chutney need to be ground into powder.

Grind a piece of ginger, cardamom, cloves, a piece of nutmeg and a cinnamon stick using a coffee grinder. The curry is already ground.

Pour sunflower oil into a saucepan or thick-bottomed pan and add spices. Heat the oil and spices.

Finely chop the hot pepper and garlic cloves. Once the oil and spices are hot and we smell a strong aroma, add chopped garlic and pepper to the pan. Mix everything.

To prepare the chutney, wash the apples, remove skins and seeds, and cut into cubes. Add the apples to the pan, pour sugar and salt on top and leave the sauce to simmer on low heat for about 40 minutes.

Add vinegar

Add grape or apple cider vinegar to the pan and cook for another 5 minutes. If you take regular 9% vinegar, add no more than 60 ml.

We sterilize jars and lids. Place the boiling chutney sauce into jars and close the lids tightly for the winter.

Spicy apple chutney is ready, enjoy your meal.

Recipe for apple chutney for the winter - step by step photos, DIY

How to make apple chutney for the winter, see the recipe with step-by-step photos

How to make apple chutney: 3 simple recipes

Due to the large number of apples at my disposal this year, I decided to try cooking something more interesting in addition to jam and jam. Well, I cooked it. Once I started cooking, I couldn’t stop, there’s already a line for the jars. I tried three options.

So, the first option I made was the simplest one. I took the recipe from bbcgoodfood.com.

– 750 g light muscovado

- 2 medium onions

- 2 tsp. mustard seeds

- 2 tsp. ground ginger

- 700 ml apple cider vinegar

Cool slightly, place in sterilized jars and close.

spicy chutney

• - 500 g apples
• - 1 medium onion
• - 2 red chilies
• - 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.

The aroma here is mainly due to turmeric, and it also gives color; The chutney is more piquant and interesting.

Well, the third option, which I liked the most of the ones I tried.

• - 1.5 kg apples
• - 500 g onion
• - 500 g raisins sultanate
• - 750 g Demerara sugar
• - 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 the apples and chop into small pieces. Chop the onion very finely.

How to make apple chutney: 3 simple recipes

Ecology of consumption. Food and recipes: Due to the large number of apples at my disposal this year, I decided, in addition to jam and preserves,

Apple chutney

Chutney is the main Indian sauce. It contains all four tastes: hot, sour, sweet, salty - and this, according to experts, expresses the essence of Indian cooking.

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 seemingly incompatible things: 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. The sauce then sits and the flavors mingle and become something greater than the sum of their parts. The longer the sauce matures, the richer and deeper its taste and aroma.

Chutney is served with meat, poultry, cheeses, Indian flatbreads (chapati) or bread. Europeans have long appreciated the rich Indian taste. In our country, mostly vegetarians are familiar with chutney, but it’s a pity - it’s high time to include it in the list of the most interesting dips.

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

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.

How to make apple chutney

Peel and seed the apples and cut into cubes. Make the cubes small: you won’t have to turn them into puree during the cooking process, but it’s still better to have 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 soft white or sweetish leek - let it be expressive, even sharp, onion. Chop it as finely as possible. Place the ingredients in a saucepan with a thick bottom.

Pour in vinegar, add all the spices according to the list of ingredients and raisins, add salt. If you want your chutney to be piping hot, add fresh chillies along with the seeds. Place the pan on the stove and bring, stirring, to a boil. There is no need to pour water: vinegar and apples will give quite a lot of liquid, which will still need to be evaporated.

When the mixture boils, set the heat to low and cook for 45-50 minutes. The sauce will gurgle slightly, as it should. From time to time it needs to be stirred with a wooden spatula so that it does not burn. Try it as you go. If the chutney is too sour, adjust the taste by adding a little more brown sugar beyond the specified amount.

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 color.

Fish out and discard the cloves and cinnamon stick. Transfer the sauce into jars and let it brew (at least a day, remember?).

Chutney. Apple. Three jokes.

So, the very first option I made was the simplest one. I took the recipe from bbcgoodfood.com.

– 750 g light muscovado

- 2 medium onions

- 2 tsp. mustard seeds

- 2 tsp. ground ginger

- 700 ml apple cider vinegar

Finely chop the onion.

As you can see, everything is very, very simple. But it still turns out very tasty! Several spoons of chutney didn’t fit into the jars, so I put them in a glass jar and put them in the refrigerator. Then I ate it with cheese and bread.

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

- 1 medium onion

- 250 g demerara sugar (I again took regular white sugar, reduced it to 200 g)

- 1 tbsp. l. finely chopped ginger

- 1 tsp. allspice

- 1 tsp. ground cloves

- 350 ml apple cider vinegar

This chutney has a more specific taste and aroma, the aroma here is mainly due to turmeric, and it also gives color; chutney turns out to be more piquant and interesting, it can “color” even a banal baked or fried chicken fillet and adequately accompanies more spicy dishes.

Well, the third option, it’s the one in the title photo. I liked this option the most out of the ones I tried. Found the recipe here.

- 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. sea ​​salt

- a pinch of ground cloves

- 8 black peppercorns

- 1 tbsp. l. mustard seeds

Chop the onion very finely.

The original recipe calls for cooking the chutney for a very long time, about four hours. I prepared it for the first time using half the ingredients and cooked for 1 hour and 20 minutes. — during this time everything became denser for me than ever.

What to eat with? Yes with anything. Meat, poultry, prepared in various ways; It seems to me that if you add such chutney 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 around to trying these chutneys, if time permits, I will try to prepare more jars, they can last a long time.

And since in the community gotovim_vmeste2 The long-running round of preparations continues, and there is even a separate “branch” dedicated to chutney; I send my jars there.

Apple chutney for the winter

Due to the large number of apples at my disposal this year, I decided, in addition to jam and jam (the jam, by the way, turns out amazing, I cooked it in different ways - with thyme and just like that, if I have the strength, I’ll take a photo on the weekend, and if If I still have the strength, I’ll tell you) to try...