Nowadays, cooking is becoming more international. It is hardly possible to surprise an ordinary consumer with many classic recipes from various cuisines of the world, previously considered exotic. Today we offer to get acquainted with one of the traditional Indian cuisine called chutney sauce.
Historical background culinary
Chutney is a traditional Indian sauce that perfectly emphasizes the taste of the main course. Chutney is able to complement the usual fresh dish and become a real decoration of the table with bright color and a sharp enough taste. The food has a pronounced sweet-sour or moderately spicy taste.
Chutney was born in the distant past in Eastern India, but already in the early 17th century, it was introduced to England and France. In those days, this sauce was a sweet treat and was made from mango pieces soaked in aromatic syrup. Over time, the inhabitants of Europe learned how to cook traditional chutneys of sour varieties of green peaches, melons, and apples.
Indian chutney sauce is usually made from well-cooked fruits (sometimes from vegetables), seasoning with hot spices and fragrant spices. Steamed fruits are ground in a uniform paste, add spices and salt, and then packaged in sterilized containers. After a few weeks or even months, when the chutney infusions and acquires a bouquet of unique tastes and aromas, you will be able to enjoy the stunning taste of this wonderful sauce.
Apple Chutney Sauce Recipe
For those who do not like ordinary fresh food, but prefer rich bright flavors, we suggest cooking homemade chutneys of unstable apples at home. You can offer an amazing sauce to boiled meat, stewed vegetables, as well as simply spread on toast or serve in addition to a cheese set.
The grocery basket includes the following set of necessary ingredients:
- 300 grams of sufficiently sour, but not solid apples;
- 80 grams of fleshy dried apricots;
- 80 grams of pitted raisins;
- 200 grams of sugar;
- 200 ml of apple (fruit) vinegar;
- 3 large cloves of garlic;
- 1 medium bulb;
- 20 grams of fresh ginger root;
- 1-2 pods of red hot peppers;
- coarse salt (to taste).
Phased description of cooking with photos
- Rinse the apples in cold water, peel the skin, and remove the stalks and the core with seeds.
- Cut the peeled halves of apples into small cubes.
- Wash dried fruit in warm water. Throw them in a colander and wait for excess water to drain. Cut dried apricots into strips.
- Peel and chop the onion into small cubes.
- Pass the peeled garlic cloves through a press.
- Ginger root clean and rub on a fine grater.
- Pepper seeds and cut into half rings.
Main cooking phase
- Put all prepared products in a saucepan (stew-pan) with a double bottom.
- Add granulated sugar and apple cider vinegar. Stir all ingredients with a wooden spatula.
- Put the pot on the fire and bring to a boil over medium heat.
- As soon as the mass boils, reduce the heat to a minimum, cover with a lid and leave to boil for 45-55 minutes (depending on the variety of apples and their juiciness).
- When the chutney is boiled, it becomes homogeneous and thick, and the liquid is completely evaporated, the finished dish can be removed from the stove.
Chutney sauce storage and serving
- Put the prepared chutney into small jars and, after complete cooling, seal the lid tightly. Store containers with apple sauce should be in the refrigerator.
- Serve chutney to meat and vegetable dishes in bowls. You can also offer apple chutney with toast or ham and cheese sandwiches.
The indescribable aroma and beautiful caramel color of the finished dish can whet your appetite and decorate any meal.
Chutney with turmeric and ghee
Chutney prepared according to the proposed recipe is not subject to long storage. You can prepare such a sauce with a supply of not longer than a week, and store it in a refrigerator in sealed containers.
- 6 medium apples;
- 4 tablespoons of ghee;
- 2 cinnamon sticks;
- 2 teaspoons grated fresh ginger;
- 1 teaspoon anise seed;
- 2-3 tablespoons of fine raisin without stones (variety kish-mish);
- a pod of hot red pepper;
- 1 teaspoon turmeric;
- 5-star carnations;
- 4 tablespoons of water;
- 4 tablespoons cane sugar.
- Peel and peel the fruits of apples. Cut them in small pieces.
- In a deep frying pan, melt butter and add spices (anise, cloves, ginger, turmeric, and cinnamon). Fry them for no longer than a minute.
- For spices, add apple slices and raisins. Stir and wait until the apples are slightly browned.
- Then add water and cover. Cook the ingredients for 15-20 minutes on low heat, stirring occasionally.
- When the apples are soft, add sugar and mix the mass. Continue cooking until chutney thickens.
- In the finished sauce, remove the cinnamon sticks and clove asterisks. Wait for the apple chutney to cool completely, and then place it in a bowl.
Apple chutney with turmeric goes well with hot tortillas and pita bread.
Homemade Indian sauce, of course, will appeal to all lovers of savory and unusual recipes.