How to make Indian apple chutney sauce. Apple chutney sauce

step by step recipe with photo

Apple Chutney is a sauce that belongs to Indian cuisine. It is served with meat, traditional tortillas or bread. Chutney combines the aroma of apples, spices and herbs, dried fruits and other additives. Usually sourness is added to the sauce - it can be lemon or vinegar. Chutney can be presented as a sauce or as an appetizer, and it can be based on various vegetables or fruits, even the most unexpected ones, for example, mangoes or pears.

Ingredients

• 2 green sour apples
• 1 onion
• 1 tbsp. l. lemon juice
• 1 handful of seedless raisins
• 1 tbsp. l. Sahara
• 2 tbsp. l. apple cider vinegar
• 1/5 tsp ground allspice
• 1/5 tsp curry powder
• 1/2 tsp mustard seeds
• 3 cloves of garlic
• 2 pinches of salt
• zest of half a lemon

Preparation

1. Take strong sour or sweet and sour apples. The Semerenko variety is ideal. Wash the fruit and cut into small cubes, removing the pod and tail.

2. Peel the onions and cut them into small cubes, and chop the garlic altogether, also after removing the husks.

3. You will need a large bowl in which you need to combine apples, onions, garlic. Then add there lemon zest and lemon juice.

4. The next step is to add all the remaining spices - curry, allspice, sugar, salt and natural Apple vinegar... Don't forget mustard seeds and seedless raisins. Stir everything and let it brew for an hour. Then transfer the chutney blank to a saucepan and simmer for 10-15 minutes.

Chutney is an Indian condiment made from spices and herbs. Their task is to set off the taste of the finished dish. They are divided into two types: raw and boiled. Raw chutneys are prepared by grinding all the ingredients into homogeneous mass... Boiled chutney sauces take time to make, as the ingredients must be boiled down to a puree state. Ready-made chutney dip sauce usually sweet and sour the taste. Fruits are ideal for this: plums, pears, apples, quince. They are served in small outlets. One or two tablespoons of chutney is enough to stimulate appetite and improve digestion.

Apple chutney is especially popular in our family. To prepare it, you need 1 gk of apples, sweet and sour varieties.

Let's get to work, having previously prepared the necessary spices.

The first step is to process the apples. Ripe, firm fruits must be peeled.

Then we cut them into arbitrary small pieces.
The juice of half a lemon will prevent the apples from oxidizing and discoloring.

Add 2 tablespoons of sugar. We mix.
Move them to a heavy-bottomed saucepan. We send to languish for 10-15 minutes. During this time, the apple slices will let the juice go and soften. This will save us from the long wait for complete boil down.

In the meantime, let's prepare the rest of the ingredients.
Ginger root peel and rub on a fine grater.

Chop the onion, garlic and chili.

Melt in a pan butter... Saute the onion and garlic.

We send apples that have already softened from languor to a golden roast.

Add hot pepper and ginger to this mass.

In a separate container we collect a mix of seasonings and spices.

We saturate the future dip sauce with taste and aroma.

Cinnamon will give a special zest to apple chutney. After 10 minutes of simmering, the stick can be removed.

Finished apple chutney has a mild sweet and sour taste. Ideally combined with rabbit meat, chicken, turkey, pork, veal, less often with lamb. WITH fish dishes not appropriate.
The longer the chutney is stored, the more noble it becomes. And due to apple pectin, it acquires an elastic consistency and perfectly keeps its shape, like marmalade. See for yourself by looking at last photo from this recipe.

Cooking time: PT01H00M 1 h.

We used to cook mostly sweet dishes from apples: jams, compotes, preserves, pies. Have you tried the spicy ones? If not, then you need to make 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.

One recipe oriental sauce does not exist. It can be prepared from any fruits, berries or vegetables, but with the obligatory addition of various seasonings and spices. As connoisseurs say, real chutney must be both spicy and sweet at the same time.

Apple Chutney- this is the most suitable option for our Russian conditions. It is also called spicy or hot jam.

General cooking rules

Chutney can be whole fruit chunks or mashed potatoes with a blender. In terms of consistency, the sauce can be both liquid and in the form of thick jam.

It can be prepared in two ways: hot (with cooking) and cold (without cooking):

1. In the first case, the fruit is washed and cut into slices or pieces. Then put in a deep saucepan, add vinegar and spices and simmer until the desired consistency. Then remove from heat, grind in a blender or leave in pieces.
2. In the second case, mix all the ingredients and grind 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 recipe for the winter is as follows:

• Apples (preferably sour or sweet and sour varieties) - 2 kilograms.
• Onions - 4 onions.
• Raisins - 200 grams.
• Fresh ginger (root) - approx. 3 cm
• Garlic - three cloves.
• Pepper hot chili- two pods.
• Lemon is one medium size.
• Apple cider vinegar - 150 ml.
• Sugar (preferably cane sugar) - two-thirds of a glass.
• Allspice (peas) - 10 pieces.
• Powdered curry - one to two teaspoons.
• Mustard seeds - a teaspoon.

Cooking procedure:

1. Food preparation. Wash the apples, cut off the peel, remove the seeds with the core, cut into small cubes. Cut off the tail of the chili pepper, remove the seeds and chop it with a knife (for those who like sharper seeds, you can not remove the seeds). Peel the onion, cut into small cubes. Peel the ginger, rinse and grate. Rinse the raisins several times, add water and let stand for a while. Wash the lemon, peel the zest from it, cut it in half and squeeze out the juice (without pulp and seeds). Peel the garlic and chop finely with a knife.
2. Put apples and onions on 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 you must 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 the apples should boil.
3. Sterilize the jars and spread the hot apple chutney just removed from the stove over them. Boil the lids and tightly close the jars of sauce with them and cover. When they are cool, put them in the refrigerator or cellar.

With eggplant

To make Apple Eggplant Chutney, you need the following foods:

• Sweet and sour apples - two pieces.
• Eggplant - 800 g.
• The head of garlic is medium in size.
• Tomatoes - 400 grams.
• Sugar - 1 liter. 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.
• Odorless vegetable oil - four tablespoons.
• Coriander peas - three rounded teaspoons.

Cooking procedure:

1. Wash the eggplants, peel them, cut into cubes (about 2 cm).
2. Pour into the pan vegetable oil, put the eggplants there and fry until golden brown. After that, remove from the stove and allow to cool when room temperature.
3. Wash the apples, peel them, remove the core together with the seeds, cut into cubes. Place them with the eggplant and place on the stove. Simmer for seven minutes over low heat with constant stirring.
4. Cover the apples and eggplants with a lid and continue simmering over low heat for about half an hour.
5. Grind cilantro, garlic, pepper and coriander with a blender. The resulting mixture is spread in a pan with apples and eggplants, mixed properly, covered with a lid, stewed for about 20 minutes more.
6. Salt, vinegar and sugar are added to the container with the sauce, they continue to simmer, stirring constantly, for another ten minutes, but without a lid.
7. They are removed from the stove when it cools down, transferred to jars and put away in the cold for storage.

How to serve

You need to try Indian sauce no earlier than a week later. You can eat it with boiled rice, dip pieces of cheese in it, spread on bread.

As you can see, it is very easy to learn how to cook apple chutney. This sauce will become an irreplaceable addition to meat, fish and poultry. You don't have to stop at the proposed spices - experiment and open your signature chutney.

Another good way recycling apples - apple chutney. One of the most delicious, in my opinion.

Chutney is a traditional Indian hot seasoning that applies to almost everything. A great admirer of this sauce was Jawaharlal Nehru, who expressed the whole essence of chutney in two wise sayings:

1. "There is no tasteless food, there is little pepper."
2. "Someone who has chutney may not be able to cook."

In fact, of course, the belonging of these statements to Nehru is very doubtful - but he could say it! Well, the essence is captured correctly.

There are a great many chutneys; and they belong to two groups: fresh and long shelf life. Fresh are made simply by grinding peppers into a homogeneous paste with vegetables, herbs, fruits, yogurt, coconut milk- in general, everything that was at hand. Long-term chutneys are made from the same ingredients, but they are boiled, usually in sugar syrup and vinegar. Fresh chutneys are eaten mainly in India; but long storage - thanks to the British (who quickly appreciated the excellent taste and persistence in storage of this seasoning) spread throughout the world; moreover, they even turned into almost the English national food. Well, if we already remembered the British and their methods of cooking Indian dishes, it should be noted that, contrary to popular belief, chutney does not have to be cooked for hours - until all the ingredients are turned into a homogeneous mass; in principle, for the preparation of a kilogram (taking into account that you will cut all the components by hand), chutney will be enough for an hour and a half.

But back to the apple chutney. The ingredient list is long and includes a lot of spices, so don't try to buy groceries and cook this brew from memory.

For about 600-700 grams of chutney we need:

• 20-30 red hot peppers chili (you can, of course, reduce it, but less than 20 I would not recommend)
• a dozen cloves of garlic
• two slices of fresh ginger three to four centimeters long
• four tablespoons mustard oil(can be replaced with corn or sunflower, refined)
• 2 to 3 cm cinnamon stick (can be substituted with a teaspoon of ground cinnamon)
• about eight grains of cardamom (first crush them with the flat side of a knife - so that the peel breaks)
• a dozen "carnations" of carnations
• tablespoon of fennel seeds
• a tablespoon of cumin seeds (cumin) - it is supposed, in fact, to put kalonji, but try to find ... and cumin is quite a suitable substitute
• a tablespoon of ground fenugreek
• a tablespoon of paprika (I take sweet, but you can take spicy, if you don't have enough pepper)
• two medium onions
• five or six apples - not very sweet
• 200 grams of sugar
• one and a half teaspoons of salt
• 50 grams of apple cider vinegar

Didn't seem to have forgotten anything. Hope.

Cooking apple chutney

1. Peel the chili peppers (remove the leg and seeds), finely chop.
2. We clean the onion and chop it finely.
3. We clean the garlic, also finely chop it.
4. We clean the ginger and finely chop again.
5. Put one third (approximately) of the garlic and one third of the ginger in the mortar. Pound until a homogeneous paste (do not forget to enjoy the smell).
6. Peel the apples (peel and core), cut into small cubes.
7. Heat the oil in a frying pan (preferably with rather high walls) over high heat. Add chilli, cinnamon, cardamom seeds and cloves. We fry, stirring well, for a minute and a half.
8. We put fennel and cumin. We fry, stirring, for another thirty seconds.
9. Add the leftover garlic, leftover ginger and onion. Fry until the onions begin to turn golden - this will take up to ten minutes.
10. Add fenugreek and paprika, mix thoroughly and fry for a minute.
11. Add apples, garlic-ginger paste (see item 5), sugar and salt. Stir the mixture until the sugar dissolves - this process usually takes up to three minutes.
12. Reduce the heat to medium and wait until the sugar caramelizes (while it acquires a rich golden brown color) and the apples become soft - about fifteen minutes.
13. Pour vinegar into the chutney and cook for another two to three minutes, stirring actively, but without fanaticism.
14. We turn it off, wait until it cools down and pour it into sterilized jars (or a jar).

Apple chutney can be seasoned with rice, bulgur, couscous or millet porridge (and morning oatmeal), spread on bread, used as a seasoning for legumes, fish, chicken, lamb, vegetables, potatoes ... in general, the same universal seasoning as ketchup - only sharper and much tastier than store-bought "ketchup product".

The standard serving of apple chutney for a person's meal is one teaspoon, although it is quite difficult to adhere to this standard.

Stored at room temperature for up to six months (in the refrigerator - and it will stand quietly for a year); it may darken over time, but this does not affect its quality.

Rating: ★★★★★

Advantages: One of the best long-term seasonings in the world, in my opinion. I'm surprised that apple chutney doesn't sit on store shelves in pretty cans next to ketchup, mustard and mayonnaise - it might be that it's hard to get it cheaper by using all kinds of rubbish in production. The pungency of the pepper does not in any way interrupt the rest of the ingredients, a very rich and rich taste is obtained.

Nuances: We'll have to tinker with it - but it's worth it.

Bon Appetit!

Chutney is made from fruits, dried fruits, berries and vegetables. The ingredients are mixed raw, and then a "raw" chutney is obtained, or boiled to the consistency of jam with pieces of fruit, only with a complex spicy taste. The sauce includes up to three dozen spices, combining, at first glance, incompatible: cinnamon and chili, garlic and cardamom, paprika and ginger, cloves and cumin. Be sure to add sugar or milk jam for sweetness and vinegar for sourness and for preservation purposes. Then the sauce is infused, the flavors are mixed and turned into something more than the sum of their parts. The longer the sauce ripens, the richer and deeper its taste and aroma.

Chutney serves to meat, poultry, with cheeses, Indian cakes (chapatis) or bread. Europeans have long appreciated the rich Indian flavor. Chutney and I know mostly vegetarians, but it's a pity - it's high time to include him in the list of the most interesting dips.

Today we will make a versatile apple chutney. In order for the dip to acquire the necessary taste and aroma, soak it in the refrigerator for at least a day. You can close it for future use. To do this, pour hot chutney into sterilized jars, seal with lids, cool and send to the cellar or refrigerator. Jars of apple chutney keep in a cool place for a long time and stand well. After a month you can enjoy it, it is very tasty.

Cooking Time 60 / Servings 4

Ingredients

• apples 700 g
• white wine or apple bite 100 g
• cinnamon stick
• cumin 0.5 tsp
• curry 0.5 tsp
• ground cardamom seeds 1 pc.
• cloves 2 pcs.
• chili flakes 0.5 tsp
• garlic 2 cloves
• ginger root 3 cm
• ground black pepper a pinch
• raisins 1 tbsp. l.
• onion 1 pc.
• brown sugar 1 tbsp. l.
• salt 0.5 tsp

Preparation

Big photos Small photos

Peel the apples and seeds, cut into cubes. Make the cubes small: you do not have to turn them into mashed potatoes during the cooking process, but it is still better that small pieces come across in the dip.



Peel the garlic and ginger. Grate both on a fine grater.



My chutney recipe includes onion... Do not replace it with a soft white or sweetish leek - let it be expressive, even sharp onion. Shred it as small as possible. Place food in a heavy-bottomed saucepan.

Pour in vinegar, add all the spices according to the list of ingredients and raisins, salt. For hot chutney, add fresh chili along with the seeds. Place the saucepan on the stove and bring to a boil, stirring occasionally. There is no need to pour water: vinegar and apples will give quite a lot of liquid, which still needs to be evaporated.



When the mixture boils, set the quietest heat and cook for 45-50 minutes. The sauce will gurgle slightly, as it should be. From time to time, it needs to be stirred with a wooden spatula so that it does not burn. Try it along the way. If the chutney is too sour, adjust the flavor by adding a little more brown sugar over and above this.



When the onion is completely softened, the sauce is ready. As you can see, the color changed in the process, becoming a dark pink terracotta.



Catch and discard the cloves and cinnamon sticks. Transfer the sauce to jars and let it brew (at least a day, do you remember?).
Enjoy your tasting!