Apple chutney: cooking recipes

We used to cook from apples mainly sweet dishes: jams, compotes, jam, pies. Have you tried ostrenkie? If not, then you need to cook apple chutney.

What is this dish

Chatni is a traditional Indian sauce that has become popular all over the world thanks to its harmonious combination with many dishes.

A single recipe for oriental sauce does not exist. It can be made from any fruit, berries or vegetables, but with the mandatory addition of various condiments and spices. As experts say, the present chutney must necessarily be both acute 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 rules of preparation

The chat room can consist of whole pieces of fruit or have a puree shape, which is attached with a blender. According to the consistency, the sauce is both liquid and as a thick jam.

You can prepare it in two ways: hot (with cooking) and cold (without cooking):

1. In the first case, fruits are washed and cut into slices or slices. Then spread into a deep saucepan, add the vinegar and spices and cook over low heat until the desired consistency. Next, remove from the fire, chopped in a blender or left to pieces.
2. In the second case, mix all the ingredients and grind the blender to a homogeneous state.

It is important to know that apple chutney is not the dish that is eaten immediately after cooking. The unique aroma and taste it acquires after a while.

Classic apple chutney

The recipe for winter is as follows:

• Apples (preferably acidic or sweet and sour varieties) - 2 kilograms.
• Onion - 4 onions.
• Raisins - 200 grams.
• Fresh ginger (root) - about 3 cm.
• Garlic - three cloves.
• Hot chilli pepper - two pods.
• Lemon is one medium size.
• Apple vinegar - 150 ml.
• Sugar (better reed) - two thirds of a glass.
• Sweet pepper (peas) - 10 pieces.
• Curry powder - one or two teaspoons.
• Mustard seeds - tea spoon.

Procedure:

1. Preparation of products. Apples are washed, cut off the peel, remove the seeds with a core, cut into cubes of small size. In chili peppers, cut the tail, take out the seeds and chop it with a knife (lovers can sprout more seeds). Peel onion, cut into small cubes. Ginger peel, rinse, grate. Rinse raisins several times, pour water and let stand for a while. Lemon wash, peel off the zest, cut in half and squeeze out the juice (without flesh and bones). Peel the garlic and chop it finely.
2. At the bottom of the pot, put the apples with onions, pour ginger, garlic, hot pepper and lemon zest into them, mix well. Pour lemon juice, vinegar and add raisins, from which pre-drain the water. Then - sugar, curry, sweet pepper and mustard. Put the pan on the fire, cook with a constant stirring with a wooden spoon for about an hour. During this time, the sauce should change color, become thick, and apples boil.
3. Banks sterilize and spread on them a hot apple chutney, just removed from the stove. Cover the boil and tightly close the jars with sauce and cover. When they cool, take them to the refrigerator or cellar.

With aubergines

To prepare apple chutney with eggplant, the following products will be required:

• Sweet and sour apples - two pieces.
• Eggplants - 800 g.
• The head of garlic is of medium size.
• Tomatoes - 400 grams.
• Sugar - 1 liter. Dining room with slide.
• Salt - 1 liter. Dining room with slide.
• Hot pepper - two pods.
• Cilantro is one bunch.
• Apple or table vinegar - three or two tablespoons, respectively.
• Vegetable oil without a smell - four tablespoons.
• Coriander peas - three teaspoons with a slide.

Procedure:

1. Wash the eggplants, peel them off, cut into cubes (about 2 cm).
2. Pour the vegetable oil in the pan, put eggplants there and fry until golden. Then remove from the plate and let cool at room temperature.
3. Wash the apples, peel them, peel the seeds together, cut them into cubes. Lay them to the eggplant and put on a stove. Stew for seven minutes on low heat with constant stirring.
4. Cover the apples and eggplant with a lid and continue to simmer on a small fire for about half an hour.
5. Grind coriander, garlic, pepper and coriander with a blender. The resulting mixture is spread in a frying pan to apples and eggplants, mix properly, cover with a lid, stew for about 20 minutes.
6. In a container with sauce, add salt, vinegar and sugar, continue to stew, stirring constantly, for another ten minutes, but without a lid.
7. Remove from the plate when it cools down, put into jars and cleaned in the cold for storage.

How to serve

You should try Indian sauce not earlier than a week. You can eat it with boiled rice, dip it into pieces of cheese, spread on bread.

As you can see, learning how to cook apple chutney is very easy. This sauce will be an indispensable addition to meat, fish, poultry. On the proposed spices you can not stop - experiment and open your brand chutney.