Indian chutney sauce is an excellent addition to many dishes, not only Indian. The Chatni are traditionally sharp, appetizing sauces, they are prepared from various vegetables, fruits and nuts with the addition of a variety of spices and other (sometimes exotic for us) ingredients. Chatteries have a pronounced taste. There are two types: raw (prepared without heat treatment) and cooked sauces. Indian chutney emphasizes the taste of main dishes. In India, such sauces accompany almost any meal. They are served to traditional dishes, to rice, to cakes.
What is the taste of the sauce?
Tastes of chutney, cooked according to various recipes, vary in a very wide range - from acute, burning and sour-sweet to almost neutral pleasantly spicy. The consistency also varies from fairly liquid to pasty. It is convenient to take dense chutney with you on the road.
How to cook chutney?
Raw chutneys are prepared without heat treatment from grated fresh ingredients, they are grinded in mortars by hand. Modern blenders are very convenient for making these traditional Indian sauces. Chutney sauces are well preserved, they can be kept in tightly closed containers for a week on the shelf in the refrigerator.
Apple chutney
Ingredients:
- 1 kg of apples (better than acid ones);
- glass of water;
- 50 g of oil;
- 2 teaspoons ground parsley;
- a pinch of ground nutmeg;
- pinch of ground cloves;
- pinch of cinnamon;
- as many seeds of coriander;
- some vanilla;
- 1-2 teaspoons turmeric;
- 1 teaspoon of ginger;
- 2-3 glasses of sugar;
- a little lemon juice.
Preparation:
Wash the apples, remove the core and cut into slices, measure the spices. In the saucepan, cook the apples with sugar until they are ready - they should be soft. We will heat up the oil in a frying pan. Add the spices, stir and protrime on low heat under the lid for about 8 minutes. Add the contents of the saucepan. We mix everything thoroughly. You can treat the blender to homogeneity. This sauce works well with rice and pastries. Can be stored for quite some time.
Plum chutney
You can cook a delicious chutney from a plum, in a way, it will resemble a Caucasian sauce from a tkemali plum.
Ingredients:
- 1 kg of plums (you can use prunes, mirbel, Hungarian or acidic cherry plum);
- 200 g raisins;
- 200 g of red onion;
- 4-5 sweet peppers + 1 hot chili;
- a glass of any natural fruit vinegar 3-5%;
- a head of garlic (8-10 denticles);
- 2 pinch of nutmeg;
- 50 g of oil;
- 3 tablespoons of honey;
- seeds of coriander.
Preparation:
We cut the plums into halves. Add the raisins, sliced sweet peppers and onions to the saucepan, pour vinegar and cook over low heat for 20 minutes. Add the halves of the sinks and cook until the softness of the sink. Lightly cool and add honey. The rest of the ingredients are handled in a mortar or blender. Let's add them to the sauce. Everything - plum chutney is ready. You can bring it to a homogeneous consistency blender or rub through a large-mesh sieve. This sauce harmoniously combines with dishes from rice, beans, corn, with meat and fish dishes.
Tomato chutney
Very delicious hot chutney can be made from tomatoes.
Ingredients:
- 1 kg of ripe red tomatoes;
- 1 club of fresh ginger;
- 8 cloves of garlic;
- 2 hot chili peppers + 2-3 sweet red peppers;
- 2 onions;
- a tablespoon of coriander seeds;
- 2-4 tablespoons of vegetable oil;
- juice of one lemon;
- 2 tablespoons of honey;
- a little salt.
Preparation:
Tomatoes are blanched with boiling water, peeled and crushed. Ginger and garlic will be cleaned and natrem on a shallow grater. We'll peel the onions and cut them into short straws. At peppers we delete pedicels and also we shall cut, sweet - short straws, and sharp - as it is possible more finely. In the saucepan we warm up the vegetable oil. Add tomatoes, peppers, onions, garlic and ginger and let it be salted. We will extinguish everything within 8 minutes. Slightly cool, add lemon juice, honey and pounded spices. Thoroughly mix. This chutney sauce, slightly similar to adzhika, combines well not only with rice, but with any second dishes.