Indian dishes are usually spicy and spicy, so not every European will like it. What can not be said about sauces and spices, which in moderate dosage are very appropriate for meat and vegetarian dishes. One such addition suitable for any table is chutney. The recipe for its preparation depends mainly on the ingredients available. However, there is no particular difference in the principles of creating this spicy sauce.
Apple Chutney Classic
If someone wants to add a certain culinary zest to the daily diet, you can serve this sauce to the usual dish. To prepare it, you will need the following products: a kilogram of apples, a little vegetable oil, 1 chili pepper (for those who do not eat spicy, you can do without it). Traditional Indian spices (grated ginger, dried basil, zira, caraway seeds, turmeric and nutmeg) are also used. They should be used to taste. Garlic (3-4 teeth), mustard seeds (2 tsp), a little salt, sugar (about 50 gr.) And juice of 1 lemon are also useful.
An apple chutney is being prepared, the recipe of which can be changed over time taking into account its own culinary preferences, about 1.5 hours. You cannot call it simple and fast. But it also lasts for quite a long time, because chutney is not eaten with spoons, but added a little as a seasoning or spread on bread.
Apples should be peeled, core removed and cut into cubes. Then they are poured with lemon juice and sprinkled with sugar. While they are letting the juice, you should mix the spices. Do this in a small pan, pouring a little vegetable oil. Spices are sent there in turn, first those that are used whole, and then ground. Then they are slightly fried, constantly stirring. As soon as the mass begins to change color, it must be removed from the fire. As a rule, this process takes no more than 2-3 minutes. The resulting mixture of fried seasonings in oil is called masala and can be used not only for apple chutney, but also in the preparation of other dishes.
Chili pepper must be cut, remove the seeds and chop finely. Lovers of hot can chop it all by adding to apples. Masala is sent there, some salt and put on fire. If the apples are low on liquid, you can add water. Bringing to a boil, apple chutney is cooked for about an hour over low heat, stirring constantly.
Closer to the end of the process, garlic, passed through the press, is added to the mass, if necessary, you can add a little sugar and salt. Ready sauce should slightly remind of jam, but have a rather sharp taste and pronounced aroma of spices. It is served in separate dishes for meat, poultry, pastries or side dishes.
Apple and Plum Chutney
By adding other fruits to the sauce, you can get new flavors and colors. For example, several dark plums will give it a slightly burgundy color and spicy sourness. Basically, chutney is a dish to experiment with, so if you don’t have a component, you can replace it with another one to your liking or simply remove it. For this recipe, take a large apple, a couple of dark plums, a glass of water, half a glass of sugar, 5-6 tablespoons of wine vinegar (preferably red). Of spices you will need ground ginger (about a tablespoon), cinnamon (on the tip of a knife), as well as 1 zest of orange and salt to taste.
Wash fruits, cut into cubes. Sugar is dissolved in boiling water, zest, vinegar and spices are sent there, and then apples. Boil for about 10 minutes over low heat, stirring occasionally. Then they send the plum there and boil for another 15 minutes until the consistency of the jam. Chutney can be stored in the refrigerator or at room temperature, placed in sterile dishes.