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 sharp 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):
- In the first case, fruits are washed and cut into slices orpieces. 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, crushed in a blender or left to pieces.
- 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 the 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.
- Pepper spicy chili - 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:
- Preparation of products.Apples are washed, cut skin, remove seeds with a core, cut into cubes of small size. At the chili pepper, cut the tail, take out the seeds and chop it with a knife (lovers can more sharply seeds do not remove). 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 the juice (without flesh and bones). Peel the garlic and chop it finely.
- At the bottom of the pot, put the apples with onion, pour outin them ginger, garlic, hot pepper and lemon zest, 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.
- Banks sterilize and spread on them hotapple chutney, just removed from the plate. 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:
- Wash the eggplants, peel them, cut into cubes (about 2 cm).
- Pour the vegetable oil in a frying pan, put eggplants there and fry until golden. After this, remove from the plate and allow to cool at room temperature.
- Wash the apples, peel them, peel themremove seeds together, cut into cubes. Lay them to the eggplant and put on a stove. Stew for seven minutes on low heat with constant stirring.
- Cover the apples and eggplant with a lid and continue to simmer on a small fire for about half an hour.
- Grind with cilantro, garlic,pepper and coriander. The resulting mixture is spread in a frying pan to apples and eggplant, mix properly, cover with a lid, stew for about 20 minutes.
- In a container with sauce, add salt, vinegar and sugar, continue to simmer, stirring constantly, for another ten minutes, but without a lid.
- Remove from the plate when it cools down, put it in cans and clean it 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, learn how to cook apple chutneyvery easy. This sauce will become an indispensable addition to meat, fish, poultry. On the proposed spices you can not stop - experiment and open your brand chutney.
