We are used to cooking mostly sweet dishes from apples: jams, compotes, preserves, pies. Have you tried spicy? If not, then you need to make an 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 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.
General cooking rules
Chutneys can be made from whole slices of fruit or mashed with a blender. The consistency of 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):
- In the first case, the fruits are washed and cut into slices or slices. Then spread in a deep pan, add vinegar and spices and simmer until the desired consistency. Next, remove from heat, grind in a blender or leave slices.
- In the second case, all the ingredients are mixed and crushed with a blender until smooth.
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.
Classic Apple Chutney
The winter recipe is as follows:
- Apples (preferably sour or sweet and sour) - 2 kilograms.
- Onions - 4 onions.
- Raisins - 200 grams.
- Fresh ginger (root) - about 3 cm.
- Garlic - three cloves.
- Hot chili pepper - two pods.
- Lemon is one of medium size.
- Apple cider vinegar - 150 ml.
- Sugar (cane is better) - two thirds of a glass.
- Allspice (peas) - 10 pieces.
- Powdered curry - one or two teaspoons.
- Mustard seeds - a teaspoon.
Order of preparation:
- Preparation of products. Wash the apples, cut 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 (lovers of sharper seeds can not be removed). Peel the onion, cut into small cubes. Peel the ginger, rinse, grate. Rinse the raisins several times, add water and let stand a little. Wash the lemon, peel the zest from it, cut in half and squeeze the juice (without pulp and seeds). Peel the garlic and chop finely with a knife.
- Put apples and onions at the bottom of the pan, pour ginger, garlic, hot pepper and lemon zest into them, mix well. Pour in lemon juice, vinegar and add raisins, from which 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 apples - boil.
- Sterilize the jars and place the hot apple chutney just removed from the stove on them. Boil the lids and tightly close the jars with sauce and cover them. When they have cooled, put in the refrigerator or cellar.
With eggplant
To make apple eggplant chutney, you will need the following products:
- Sweet and sour apples - two pieces.
- Eggplant - 800 g.
- The head of garlic is medium sized.
- Tomatoes - 400 grams.
- Sugar - 1 l. 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.
- Flavourless vegetable oil - four tablespoons.
- Pea coriander - three teaspoons with a slide.
Order of preparation:
- Wash the eggplants, peel them, cut into cubes (about 2 cm).
- Pour vegetable oil into a frying pan, put eggplant in it and fry until golden brown. After this, remove from the stove and allow to cool at room temperature.
- Wash the apples, peel them, remove the core with the seeds, cut into cubes. Put them in the eggplant and put on the stove. Simmer for seven minutes over low heat with constant stirring.
- Cover the apples and eggplants with a lid and continue to simmer over low heat for about half an hour.
- Grind cilantro, garlic, pepper and coriander using a blender. The resulting mixture is laid out in a pan for apples and eggplant, mixed properly, covered with a lid, stewed for about 20 minutes.
- Salt, vinegar and sugar are added to the container with the sauce, continue to simmer, stirring constantly, for another ten minutes, but without a lid.
- Remove from the stove when it cools down, transfer to jars and put away in the cold for storage.
How to serve
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.