How to cook chutneys from apples and other fruits
Dishes of Indian cuisine, as a rule, are sharp andspicy, so that not every European will like it. What can not be said about sauces and spices, which in moderate dosage are very appropriate for both meat and vegetarian dishes. One of these additions, relevant to any table, is chutney. The recipe for its preparation depends mainly on the ingredients that are available. However, there is no special difference in the principles of creating this spicy sauce.
Chattery from apples, classic version
If someone wants to make a certainculinary zest in the daily diet, you can submit this sauce to the usual dish. To make it, you need the following foods: a kilogram of apples, a little vegetable oil, 1 chili (those who do not use spicy can do without it). Traditional Indian spices are also used (grated ginger, dried basil, zira, cumin, turmeric and nutmeg). They should be used to taste. Still useful garlic (3-4 teeth), seeds of mustard (2 tsp), a little salt, sugar (about 50 gr.) And juice of 1 lemon.
Preparing apple chutney, the recipe of which can bewith time to change in view of own culinary predilections, about 1,5 hours. Simple and fast it can not be called. But also it suffices it too long enough, in fact chutneys do not eat with spoons, and add little by little as seasoning or plaster on bread.
Apples should be peeled, removedcore and cut into cubes. Then they pour lemon juice and sprinkle with sugar. While they start the juice, you should mix the spices. Do this in a small frying pan, pouring a little vegetable oil. Spices are sent there in turn, first those that are used entirely, and then ground. Then they are lightly fried, constantly mixing. Once 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 chutneys, but also for cooking other dishes.
Chili must be cut, take out the seeds and finelyto chop. Fans of the sharp can grind it all, adding to the apples. There they also sent Masala, a little salt and put it on the fire. If apples are allowed little liquid, you can add more water. Bring to a boil, the chutneys of apples are boiled for about an hour on a slow fire, stirring constantly.
Closer to the completion of the process in the mass is addedgarlic, passed through the press, if necessary, you can add a little sugar and salt. Ready-made sauce should be slightly reminiscent of jam, but have a fairly sharp taste and a pronounced aroma of spices. Serve it in a separate bowl to dishes from meat, poultry, to baking or garnishing.
Adding other fruits to the sauce, you can getnew flavor and color shades. For example, a few dark plums give it a slightly burgundy color and piquant sourness. In principle, chutney is a dish that you need to experiment with, so if there is not a component, you can replace it with another one to your taste or simply remove it. For this recipe, take a large apple, a pair of dark plums, a glass of water, half a cup of sugar, 5-6 spoonfuls of wine vinegar (preferably red). From the spices you will need ground ginger (about a tablespoon), cinnamon (on the tip of the knife), as well as 1 orange peel and salt to taste.
Fruits are washed, cut into cubes. Sugar is dissolved in boiling water, the same is sent to zest, vinegar and spices, and then apples. Cook for about 10 minutes on low heat, stirring. Then the plum is sent there and boiled for another 15 minutes to the consistency of the jam. Store chutney can be in the refrigerator or at room temperature, placing in sterile dishes.
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